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Chicken and Bean Tacos
Ingredients
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8
taco shells or 6-inch flour tortillas
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1
3 1/8 ounce can bean dip
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6
ounces sliced fully cooked chicken breast or turkey breast
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2
cups shredded lettuce or purchased torn mixed greens for salads
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1
2 1/4 ounce can sliced pitted ripe olives, drained
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1
cup shredded cheddar or Monterey Jack cheese
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Chunky salsa (optional)
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Dairy sour cream (optional)
Directions
1. 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.
2. 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)
- Servings Per Recipe 4,
- Calories 340,
- Protein (gm) 24,
- Carbohydrate (gm) 18,
- Fat, total (gm) 20,
- Cholesterol (mg) 67,
- Saturated fat (gm) 8,
- Sodium (mg) 478,
- Percent Daily Values are based on a 2,000 calorie diet
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