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Chicken and Bean Tacos

Makes: 4 servings
Start to Finish 20 mins
Chicken and Bean Tacos
Ingredients
  • 8  taco shells or 6-inch flour tortillas
  • 1 3 1/8 ounce can  bean dip
  • 6  ounces  sliced fully cooked chicken breast or turkey breast
  • 2  cups  shredded lettuce or purchased torn mixed greens for salads
  • 1 2 1/4 ounce can  sliced pitted ripe olives, drained
  • 1  cup  shredded cheddar or Monterey Jack cheese
  •  Chunky salsa (optional)
  •  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,
  • cal. (kcal) 340,
  • Fat, total (g) 20,
  • chol. (mg) 67,
  • sat. fat (g) 8,
  • carb. (g) 18,
  • pro. (g) 24,
  • sodium (mg) 478,
  • Percent Daily Values are based on a 2,000 calorie diet

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