NUTRITION

SERVINGS

INGREDIENTS

4 oz Cooked shredded chicken breast

2 medium Corn tortillas

0.5 cup Tomato puree

0.25 cup Low-sodium chicken broth

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 cup Diced bell pepper

2 tbsp Nonfat Greek yogurt

0.5 oz Crumbled feta cheese

1 tsp Extra virgin olive oil

1 tbsp Fresh chopped cilantro

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small saucepan over medium heat, combine the tomato puree, chicken broth, chili powder, cumin, garlic powder, onion powder, and sea salt.

• 3

  Whisk the sauce ingredients together and let simmer for 5-7 minutes until slightly thickened, then set aside.

• 4

  Heat the olive oil in a skillet over medium heat and sauté the diced bell peppers until they are tender and slightly caramelized.

• 5

  In a mixing bowl, toss the shredded chicken breast with the sautéed peppers and 2 tablespoons of the prepared roja sauce.

• 6

  Warm the corn tortillas in a dry skillet or microwave for 10 seconds to make them pliable.

• 7

  Place a portion of the chicken mixture into each tortilla, roll them tightly, and arrange them seam-side down in a small baking dish.

• 8

  Pour the remaining roja sauce evenly over the tortillas and sprinkle with the crumbled feta cheese.

• 9

  Bake for 12-15 minutes until the sauce is bubbling and the cheese is warmed through.

• 10

  Garnish with a dollop of Greek yogurt and fresh cilantro before serving hot.