Jam-packed Chicken Soft Tacos

By dette

for beef than ground turkey. The moisture content in ground chicken is similar to that of ground beef, turkey is drier. Also, turkey has a stronger, more distinct flavor. Fround chicken can often be seasoned to taste more like beef. Plus, if the groudn chicken isn't on sale or you can't find the extra lean kind, you can always save money by having your butcher grind it for you. Most will do it at no charge.

Ingredients

• 4 (71/2") low fat, low carb multigrain or whole wheat
• tortillas
• Olive Oil spray
• 1 pound extra-lean ground chicken breast
• 1 tbsp + 1 tsp salt free Mexican seasoning (I used
• Mrs Dash Southwest Chipotle)
• 8 tsp fat free sour cream
• 4 oz (2 c) finely shredded Cabot's 75% Light Cheddar
• Cheese
• 1 c. shredded romaine lettuce
• 1 c. chopped seeded tomatoes
• 4 tbsp red taco sauce, or to taste

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400. Stack the tortillas on a large piece of foil and roll into a tobe to encase the tortillas. Seal the ends. Place the tortillas in the oven for about 5 mintues, or until warm.

Place a large nonstick skillet over medium-high heat. When hot, mix with the olive oil spray. Add the chicken and sprinkle iwth the seasoning. Cook, breaking the chicken into large chunks, until no loner pink. Remove from the heat.

Unroll the warmed tortillas. Place a tortilla on a plate and spread 2 tsp of the sour cream in a 3" side strip down the center. Spoon one-fourth of the chicken over the sour cream, followed by one-fourth of the cheese, 1/4c of the lettuce, 1/4c of the tomatoes, and 1 tbsp of the taco sauce. Fold the tortilla in half to form a taco. Repeat with the remaining ingredients and serve.