Chicken & Spinach Tacos
Serve with Mexican Rice or Beans if desired.

Servings: 4 - 2 tacos per serving

• 2 teaspoons olive oil, divided
• 1 pound skinless, boneless chicken breast, cut into thin strips
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground chipotle chile pepper
• 1 cup sliced red bell pepper
• 1 cup sliced red onion
• 1/4 teaspoon salt
• 8 (8-inch) Mission Carb Balance Whole Wheat Tortillas
• 1 cup mixed baby spinach

Garnish:
• Chopped Cilantro
• 1/6 cup light sour cream

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.

Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add
chicken mixture to pan; sauté 3 minutes. Remove from pan.

Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook
3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2
minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.

Heat tortillas according to package directions. Arrange 2 tablespoons
spinach, about 1/3 cup chicken mixture, and about 2 teaspoons sour cream in
each tortilla and a sprinke of cilantro if desired. Fold over and serve.

COOK'S NOTE: You can also use corn tortillas if desired.

Per Serving (2 tacos - flour tortillas): 331 Calories; 8g Fat (21.9% calories from fat); 1g Saturated Fat; 33g Protein; 32g Carbohydrate; 21g Dietary Fiber; 67mg Cholesterol; 615mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Per Serving (2 tacos - corn tortillas): 282 Calories; 5g Fat (16.9% calories from fat); 1g Saturated Fat; 30g Protein; 29g Carbohydrate; 4g Dietary Fiber; 67mg Cholesterol; 296mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.


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