One-Pan Cheesy Chicken Tortilla Melts Recipe

About this recipe

A crispy, golden-brown tortilla folded over a savory filling of shredded chicken, sautéed bell peppers, and melted Monterey Jack. The "One-Pan" method ensures the tortilla gets a perfect toasted crunch while the interior stays juicy. Served with a side of Greek Yogurt "Sour Cream" and lime-infused salsa for a bright, acidic finish.

Ingredients

• - Tortilla Wraps
• 140 g Mozzarella Cheese Shredded
• 250 ml Olive Oil
• 1 kg Bell Peppers
• - Natural Greek Yogurt-400 Gms
• 30 g Smoked Paprika Powder
• - Onion
• 360G Salsa
• - Cumin Jeera
• - Chicken Breast

Instructions

1. 1. Heat oil in a non-stick skillet. Sauté the peppers and onions until slightly charred. Push them to one side of the pan.
2. 2. Toss the shredded chicken with cumin and paprika in the same pan to warm it through and coat it in the veggie juices.
3. 3. Clear the pan. Place the tortilla flat. Sprinkle half the cheese on one side, pile on the chicken-veggie mix, and top with the remaining cheese. Fold the tortilla in half.
4. 4. Press down with a spatula. Cook for 2–3 minutes per side until the tortilla is brown and the cheese is bubbling.
5. 5. Slice into wedges. Serve with the Greek yogurt and salsa.