NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 oz cheddar cheese

1 medium whole wheat tortilla

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp olive oil

0.25 tsp cumin

0.25 tsp chili powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into thin, even strips and toss them in a small bowl with the cumin, chili powder, sea salt, and black pepper.

• 2

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

• 3

  Add the diced red bell pepper and yellow onion to the skillet, sautéing for 3-4 minutes until they are tender and slightly caramelized.

• 4

  Add the seasoned chicken strips to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

• 5

  Remove the chicken and vegetables from the skillet and wipe the pan clean with a paper towel.

• 6

  Place the whole wheat tortilla in the skillet over medium heat and sprinkle half of the shredded cheddar cheese over one half of the tortilla.

• 7

  Layer the chicken and vegetable mixture on top of the cheese, then sprinkle the remaining cheese over the filling.

• 8

  Fold the tortilla in half and press down firmly with a spatula.

• 9

  Cook for 2 minutes per side until the tortilla is crisp and golden and the cheese is completely melted.

• 10

  Slice into wedges and serve immediately.