Gather your mise en place — get together all of the equipment needed for the recipe and gather your ingredients.

Season chicken breasts with 1 teaspoon garlic powder, 1 teaspoon oregano, salt, and pepper.

Heat 2 tablespoons olive oil in a pan over medium heat and cook chicken until fully cooked through. Remove from pan and set aside to cool slightly.

In the same pan, add 2 tablespoons olive oil and From the French verb ​“sauter,” meaning ​“to jump.” To sauté means we are cooking food in a pan using a small amount of oil or fat. You move the food around quickly with a spoon or a flick of your wrist, sometimes it looks like it’s jumping!sauté red pepper for about 2 minutes until soft. Set aside.

Add another 2 tablespoons olive oil and From the French verb ​“sauter,” meaning ​“to jump.” To sauté means we are cooking food in a pan using a small amount of oil or fat. You move the food around quickly with a spoon or a flick of your wrist, sometimes it looks like it’s jumping!sauté broccoli florets with a pinch of salt for about 2 minutes until they turn bright green. Add ¼ cup water, cover the pan, and steam for 3 – 4 minutes until tender.

Chop cooked chicken and broccoli into small, bite-sized pieces. Mix together in a bowl with sautéed peppers, shredded cheese, and additional seasoning to taste (including cumin if using).

Wipe out the pan and heat it over medium.

Place one tortilla in the hot pan. Brush lightly with olive oil and flip it over so the brushed side is down.

On half the tortilla, layer a small handful of cheese, about ½ cup of the filling, and a little more cheese on top. Fold the tortilla over like a half moon and cook until golden and crispy, about 2 minutes per side.

Repeat with remaining tortillas. Cut into wedges and serve warm.