NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 medium corn tortillas

0.5 cup tomato puree

1 tsp ancho chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 cup onion

0.5 cup bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz feta cheese

1 tbsp cilantro

PREPARATION

• 1

  Poach the chicken breast in simmering water for 12 minutes until cooked through, then shred finely using two forks.

• 2

  Dice the onion and bell pepper and sauté them in a skillet with a splash of water until they are soft and translucent.

• 3

  In a small mixing bowl, whisk together the tomato puree, ancho chili powder, cumin, garlic powder, sea salt, and black pepper.

• 4

  Combine the shredded chicken and the sautéed vegetables in a bowl with half of the prepared ancho chili sauce.

• 5

  Warm the corn tortillas in a dry pan for 30 seconds per side to make them pliable, then fill each with the chicken mixture and roll tightly.

• 6

  Place the rolled tortillas seam-side down in a small baking dish and pour the remaining sauce evenly over the top.

• 7

  Sprinkle with crumbled feta cheese and bake at 375°F for 15 minutes until the sauce is bubbling and the tortillas are slightly crisp.

• 8

  Remove from the oven and garnish with fresh chopped cilantro before serving.