Chicken Street Tacos
A crispy tortilla stuffed with super flavorful chicken and beans
Servings: 21 tacos
Ingredients
- 21 extra thin corn tortillas (Mission brand)
- 1 lb cooked & shredded/chopped chicken breast
- 16 oz can fat free refried beans
- 1/2 cup non fat greek yogurt
- 1/2 packet low sodium taco seasoning (or about 2 tbsp of homemade seasoning)
- 1/2 cup salsa
- 1/2 cup fresh cilantro minced
- 1 medium onion (I've used all kinds doesn't matter which kind) chopped
Optional Toppings
- Lettuce thinly sliced
- Cabbage/Carrots thinly sliced
- Cilantro
- Tomatoes
- Cheese (cheddar/monterey jack/queso fresco)
Instructions
- Preheat oven to 425 degrees.
- In a large pan heat the chicken, onion, taco seasoning, and cilantro together over medium-high heat until the onions are tender.
- Add the refried beans, mix thoroughly and then add the greek yogurt, and salsa. Mix together and heat for a few more minutes. Set aside.
- In another non stick pan lightly spray with cooking spray and place tortilla cook for about 30 seconds, lightly spray top side of tortilla, flip, and cook for another 30 seconds. Repeat this step until you are done cooking the tortillas.
- When the tortillas are finished evenly distribute and spread the chicken and bean mixture on each tortilla.
- Fold the tortillas in half and place on to a cookie sheet. You will most likely need two cookie sheets to fit all of them on.
- Bake for about 8 minutes or until the tacos are crispy and lightly browned.
- Let cool for a few minutes and top with lettuce, tomatoes, cabbage, cilantro, carrots. Whatever you fancy.
- Enjoy!
Notes
Per Taco
WeightWatcheres Points: 1 Point
80 calories, .5g fat, 0g saturated fat, 11g carbohydrates, 2g fiber, 1.5g sugar, 0g added sugar, 2.5g protein
