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- 1 pound skinless, boneless chicken breasts, cut into bite-size strips
- 1 cup bottled green salsa
- 4 ounces fingerling potatoes
- 2 earssweet corn, uncooked
- 12 8 inches whole wheat tortillas, heated
- 2 tomatoes, seeded and chopped
- 1/2 cup coarsely chopped Italian (flat-leaf) parsley
- 2 red, yellow, and/or green sweet peppers, coarsely chopped
- 2 smallzucchini, cut in thin wedges
1. In microwave-safe bowl combine chicken and 1/2 cup salsa. Microcook, covered, on 100 percent power (high) 5 to 7 minutes, stirring once, until no pink remains. Remove with slotted spoon. Cover and keep warm.
2. In medium microwave-safe bowl combine potatoes and 1 tablespoon water. Cover with plastic wrap and microcook on 100 per cent power (high) 3 to 4 minutes or until tender, tossing once. Carefully open corner of plastic to let steam escape. Cool briefly. Cut in chunks; lightly sprinkle with salt. Cut uncooked corn from cobs.
3. On each tortilla place chicken, corn, tomatoes, parsley, sweet pepper, potatoes, zucchini, and remaining salsa. Serve immediately. Makes 12 tacos.
- cal. (kcal) 311,
- Fat, total (g) 14,
- chol. (mg) 67,
- sat. fat (g) 4,
- carb. (g) 24,
- fiber (g) 12,
- pro. (g) 24,
- vit. A (IU) 1118,
- vit. C (mg) 41,
- sodium (mg) 925,
- calcium (mg) 91,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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