Ingredients
- 12 oz skinless, boneless chicken breast halves
- 1 tsp fresh lime juice
- 1 1/2 tsp 40% less-sodium taco seasoning
- 1/4 tsp sugar
- Cooking spray
- 3 (8-inch) flour tortillas
- 3 cups packaged coleslaw
- 3 Tbsp green salsa
- 1 cups chopped tomato
- 1 Tbsp sliced ripe olives, chopped
- 3/4 cup fat-free refried beans
- 1/4 cup crumbled feta cheese
- 3 Tbs reduced-fat sour cream
Preparation
Step 1
1. Prepare grill, or heat a grill pan over medium-high heat.
2. Brush chicken with juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
3. Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.
4. Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream.
Servings: 3
Nutrition Facts
Nutrition (per serving): 528 calories, 145 calories from fat, 16.5g total fat, 113.4mg cholesterol, 1319.3mg sodium, 691.9mg potassium, 47.3g carbohydrates, 7.2g fiber, 6.1g sugar, 47.1g protein, 13.9 points.
Source
Source: Cooking Light, APRIL 2003