NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup red bell pepper

0.25 cup baby spinach

1.5 oz cheddar cheese

1 medium whole wheat tortilla

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and finely chop the red bell pepper and baby spinach.

• 2

  Heat the olive oil in a non-stick skillet over medium heat.

• 3

  Add the chicken to the skillet and season with sea salt, black pepper, and garlic powder.

• 4

  Cook the chicken for 5-6 minutes until browned and cooked through, then add the bell peppers and spinach to the pan.

• 5

  Sauté the vegetables for 2 minutes until the peppers are slightly softened and the spinach has wilted.

• 6

  Remove the chicken and veggie mixture from the pan and set aside.

• 7

  Wipe the skillet clean and place the whole wheat tortilla in the pan over medium-low heat.

• 8

  Sprinkle half of the cheddar cheese over one half of the tortilla, top with the chicken and veggie mixture, and add the remaining cheese.

• 9

  Fold the tortilla in half and cook for 2-3 minutes per side until the exterior is golden brown and the cheese is fully melted.

• 10

  Slice into wedges and serve warm.