NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

1 large whole wheat tortilla

0.25 cup shredded Monterey Jack cheese

0.25 cup red bell pepper

0.25 cup red onion

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp garlic powder

PREPARATION

• 1

  In a small bowl, toss the shredded cooked chicken breast with the ground cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the avocado oil in a large skillet over medium heat and sauté the diced red bell peppers and red onions until they are softened and slightly caramelized.

• 3

  Remove the vegetables from the pan and set them aside on a plate.

• 4

  Place the whole wheat tortilla into the same skillet and sprinkle half of the shredded Monterey Jack cheese over one half of the tortilla.

• 5

  Layer the seasoned chicken and the sautéed peppers and onions on top of the cheese.

• 6

  Sprinkle the remaining cheese over the filling and fold the empty half of the tortilla over to create a half-moon shape.

• 7

  Press down lightly with a spatula and cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is completely melted.

• 8

  Remove from the heat, let it rest for one minute, then slice into wedges and serve.