NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1 medium Whole wheat tortillas

0.25 cup Red bell pepper

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Olive oil

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg white

0.25 cup Fresh salsa

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a small skillet, heat olive oil over medium heat; sauté onions and bell peppers until softened.

• 3

  Stir in minced garlic, cumin, smoked paprika, salt, and pepper, cooking for 1 minute until fragrant.

• 4

  Add the shredded chicken to the skillet, tossing with the vegetables and spices until well combined.

• 5

  Using a large round cookie cutter or a bowl, cut 2-3 circles out of each tortilla to create empanada wrappers.

• 6

  Place a spoonful of the chicken mixture onto one half of each tortilla circle.

• 7

  Fold the tortilla over the filling and press the edges firmly with a fork to seal.

• 8

  Arrange the empanadas on the baking sheet and brush the tops lightly with the whisked egg white.

• 9

  Bake for 10-12 minutes or until the edges are golden brown and crisp.

• 10

  Serve warm with fresh salsa on the side for dipping.