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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I came up with this healthy chicken and bean filling for tacos since my husband needs to watch his cholesterol level, relates Ruth Peterson of Jenison, Michigan. Sliced radishes make a unique crunchy topping. Ingredients:
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
1 can (15 ounces) black beans, rinsed and drained |
1 cup salsa |
1 tablespoon taco seasoning |
6 fat-free flour tortillas (8 inches), warmed |
shredded lettuce, shredded reduced-fat cheddar cheese, sliced radishes, chopped tomatoes, sliced green onions and fat-free sour cream, optional |
Directions:
1. In a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Stir in the beans, salsa and taco seasoning; heat through.
2. Spoon the chicken mixture down the center of each tortilla; roll up. Serve with the toppings of your choice if desired. Yield: 6 servings.
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