Chicken and Bean Tacos
taco shells or 6-inch flour tortillas
3 1/8 ounce can bean dip
ounces sliced fully cooked chicken breast or turkey breast
cups shredded lettuce or purchased torn mixed greens for salads
2 1/4 ounce can sliced pitted ripe olives, drained
cup shredded cheddar or Monterey Jack cheese
Chunky salsa (optional)
Dairy sour cream (optional)
- Preheat oven to 375-degree F. Wrap taco shells or tortillas in foil; place on a baking sheet. Heat for 5 minutes. Heat bean dip according to directions on can. Meanwhile, stack chicken or turkey slices; roll up. Cut roll crosswise into 8 pieces; shred slightly with fingers.
- To assemble tacos, spread 1 to 2 tablespoons bean dip onto the bottom of taco shell (if using); top with lettuce. Add chicken pieces, olives, and cheddar or Monterey Jack cheese. (If using tortillas, lay each tortilla on a flat surface; sprinkle ingredients down center. Fold sides over filling.) Serve tacos topped with salsa and sour cream, if desired. Makes 4 servings.
Nutrition Facts(Chicken and Bean Tacos)
- Per serving:
- 340 kcal cal.,
- 20 g fat
- (8 g sat. fat,
- 67 mg chol.,
- 478 mg sodium,
- 18 g carb.,
- 24 g pro.
- Percent Daily Values are based on a 2,000 calorie diet