Print

Healthy Chicken Veggie Tortilla Stack

Healthy Chicken Veggie Tortilla Stack - featured image
Print Recipe

A wholesome and flavorful layered tortilla stack with seasoned chicken, sautéed veggies, and melted cheese, perfect for quick weeknight dinners or gatherings.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for cooking chicken)
  • 1 medium red bell pepper, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 cup corn kernels, fresh or frozen
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1 tablespoon olive oil (for sautéing veggies)
  • 6 large whole wheat or corn tortillas
  • 1 cup shredded reduced-fat cheddar cheese
  • 1/2 cup plain Greek yogurt (for topping, can substitute with dairy-free yogurt)
  • Fresh cilantro leaves, chopped (for garnish)
  • 1 lime, cut into wedges (for squeezing on top)

Instructions

  1. In a bowl, toss the chicken strips with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated. Set aside for 5 minutes.
  2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken strips for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, heat another tablespoon of olive oil. Add bell peppers, onion, corn, and jalapeño (if using). Sauté for 5-7 minutes until tender but still crisp. Season lightly with salt and pepper.
  4. Warm tortillas on a dry skillet for 30 seconds per side or wrap in foil and heat in a 350°F oven for 5 minutes.
  5. On a large plate, place the first tortilla. Layer with chicken strips, sautéed veggies, and shredded cheese. Repeat layers until all tortillas are stacked, finishing with cheese on top.
  6. Place the stack under a broiler or in a 375°F oven for 3-5 minutes until cheese melts and stack is heated through.
  7. Let the stack rest for 2 minutes. Top with Greek yogurt, fresh cilantro, and a squeeze of lime. Slice into wedges and serve.

Notes

If chicken browns too quickly, lower heat to medium to avoid drying out. Warm tortillas before stacking to prevent cracking. Use corn tortillas for gluten-free and dairy-free cheese/yogurt alternatives for dairy-free. Leftovers keep well refrigerated for up to 3 days; reheat in toaster oven or skillet to maintain crispness. Freezing is not recommended for the assembled stack due to veggie texture.

Nutrition

Keywords: chicken tortilla stack, healthy chicken recipe, veggie tortilla stack, quick dinner, wholesome meal, layered tortillas, easy chicken dinner

Find it online: https://avabake.com/healthy-chicken-veggie-tortilla-stack-easy-recipe-for-wholesome-meals/