NUTRITION

SERVINGS

INGREDIENTS

2.5 oz cooked shredded chicken breast

1 medium corn tortillas

0.5 cup salsa verde

0.13 cup nonfat Greek yogurt

0.33 oz shredded Monterey Jack cheese

0.25 cup diced white onion

1 clove minced garlic

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh cilantro

0.5 medium lime

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a drop of olive oil.

• 2

  Heat 1 tsp of olive oil in a small skillet over medium heat and sauté the diced white onion and minced garlic until translucent and fragrant.

• 3

  In a medium bowl, combine the cooked shredded chicken, sautéed onion and garlic, 0.25 cup of the salsa verde, Greek yogurt, sea salt, and black pepper.

• 4

  Warm the corn tortillas in a dry pan or microwave for 15 seconds until they are soft and pliable.

• 5

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

• 6

  Spread the remaining 0.25 cup of salsa verde over the tortillas and top evenly with the shredded Monterey Jack cheese.

• 7

  Bake for 15 to 20 minutes until the filling is hot and the cheese has melted into a bubbling golden crust.

• 8

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