NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 whole corn tortillas

0.5 cup tomato puree

1 tsp ancho chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 cup diced yellow onion

0.25 cup diced bell pepper

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.13 tsp black pepper

0.25 oz shredded sharp cheddar cheese

1 tbsp fresh cilantro

0.5 whole lime

PREPARATION

• 1

  Preheat oven to 375°F.

• 2

  Dice the chicken breast into small cubes and season with half of the sea salt, black pepper, and ground cumin.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat and sauté the chicken, diced yellow onion, and diced bell pepper until the chicken is cooked through.

• 4

  In a small bowl, whisk together the tomato puree, ancho chili powder, garlic powder, and the remaining salt, pepper, and cumin to create the sauce.

• 5

  Briefly warm the corn tortillas in a dry skillet or microwave to make them pliable for rolling.

• 6

  Distribute the chicken and vegetable mixture evenly between the two tortillas, roll them up tightly, and place them seam-side down in a small baking dish.

• 7

  Pour the ancho chili sauce evenly over the tortillas and sprinkle with the shredded sharp cheddar cheese.

• 8

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

• 9

  Garnish with fresh cilantro and a squeeze of lime juice before serving.