Chicken and Bean Tacos


When you need dinner in a hurry, these hearty tacos go together in next to no time.

Chicken and Bean Tacos
Photo: Peter Krumhardt
Prep Time:
20 mins
Bake Time:
5 mins
Total Time:
25 mins


  • 8 taco shells or 6-inch flour tortillas

  • 1 3.125 ounce can bean dip

  • 6 ounce sliced cooked chicken breast or turkey breast

  • 2 cup shredded lettuce or purchased torn mixed greens

  • 1 2.25 ounce can sliced pitted ripe olives, drained

  • 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

  • Chunky salsa (optional)

  • Sour cream (optional)


  1. Preheat oven to 375°F. Wrap taco shells or tortillas in foil; place on a baking sheet. Bake for 5 minutes. Heat bean dip according to directions on can. Meanwhile, stack chicken slices; roll up in a spiral. Cut roll crosswise into eight pieces; use your fingers to shred slightly.

  2. To assemble tacos, spread 1 to 2 tablespoons heated bean dip onto bottom of one of the taco shells (if using); top with lettuce. Add chicken pieces, olives, and cheese. (If using tortillas, place each tortilla on a flat surface; sprinkle ingredients down center. Fold sides over filling.) If desired, serve tacos topped with salsa and sour cream.

Nutrition Facts (per serving)

359 Calories
19g Fat
23g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 359
% Daily Value *
Total Fat 19g 24%
Saturated Fat 8g 40%
Cholesterol 66mg 22%
Sodium 546mg 24%
Total Carbohydrate 23g 8%
Protein 24g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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