NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 small corn tortillas

0.25 cup red chili sauce

0.25 oz sharp cheddar cheese

0.25 cup yellow onion

0.25 cup bell pepper

0 tsp avocado oil

2 tbsp plain Greek yogurt

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Heat the avocado oil in a medium skillet over medium heat and sauté the diced onion and bell pepper until they are softened and fragrant.

• 3

  Add the pre-cooked shredded chicken to the skillet, seasoning with sea salt, black pepper, and garlic powder, and stir until well combined.

• 4

  Warm the corn tortillas in a dry pan or microwave for 10 seconds to make them pliable and prevent cracking.

• 5

  Spread 2 tablespoons of the red chili sauce across the bottom of a small oven-safe baking dish.

• 6

  Place a portion of the chicken and vegetable mixture into the center of each tortilla, roll them tightly, and place them seam-side down in the baking dish.

• 7

  Pour the remaining red chili sauce evenly over the top of the tortillas and sprinkle with the shredded sharp cheddar cheese.

• 8

  Bake for 15-20 minutes until the sauce is bubbling and the cheese has completely melted.

• 9

  Remove from the oven and serve warm, garnished with a dollop of Greek yogurt and fresh cilantro.