Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 4 medium whole wheat tortillas (8 inches)
  • 2 cups reduced-fat Monterey Jack cheese, shredded
  • 1 medium bell pepper, thinly sliced
  • 1/4 cup yellow onion, finely diced

Instructions:

  1. Pat the cubed chicken dry with paper towels. In a small bowl, toss the chicken with chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
  2. Heat olive oil in a large non-stick or cast-iron skillet over medium-high heat. Add the chicken and cook until edges are browned and the center is no longer pink (about 5–7 minutes).
  3. Add the sliced bell peppers and diced onions to the skillet with the chicken. Sauté until the vegetables are tender-crisp and fragrant. Remove the mixture from the pan and set aside.
  4. Wipe the skillet clean. Place one tortilla in the pan over medium heat and sprinkle a thin layer of shredded cheese across the entire surface.
  5. Spread half of the chicken and vegetable mixture over one half of the tortilla. Once the cheese begins to bubble, fold the tortilla in half.
  6. Press down firmly with a spatula until the exterior is golden-brown and the cheese is fully melted. Repeat for remaining tortillas.