1. Heat large skillet over medium-high heat; spray with cooking spray. Add chicken; cook 10 minutes or until internal temperature reaches 165°, turning once. Transfer to cutting board; cool slightly and shred with 2 forks.
2. Wipe out skillet; spray with cooking spray. Add beans, 2 tablespoons salsa, ¼ teaspoon salt and ½ teaspoon pepper; cook and stir over medium-high heat 2 minutes or until heated through. Transfer to large bowl; add chicken and toss. Makes 3 cups.
3. In batches, on griddle or in large skillet, heat tortillas over medium-high heat 3 minutes or until lightly browned, turning once. Serve chicken mixture in tortillas, topped with remaining salsa and sour cream. Chef Tips: Customize this recipe by swapping the chicken with coconut cod fillets and/or the tortillas with Boston lettuce leaves.
- 13 g Fat
- 4 g Saturated fat
- 89 mg Cholesterol
- 575 mg Sodium
- 51 g Carbohydrates
- 11 g Fiber
- 7 g Sugars
- 0 g Added sugars
- 25 g Protein
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Nutritional Information
- 13 g Fat
- 4 g Saturated fat
- 89 mg Cholesterol
- 575 mg Sodium
- 51 g Carbohydrates
- 11 g Fiber
- 7 g Sugars
- 0 g Added sugars
- 25 g Protein
Directions
1. Heat large skillet over medium-high heat; spray with cooking spray. Add chicken; cook 10 minutes or until internal temperature reaches 165°, turning once. Transfer to cutting board; cool slightly and shred with 2 forks.
2. Wipe out skillet; spray with cooking spray. Add beans, 2 tablespoons salsa, ¼ teaspoon salt and ½ teaspoon pepper; cook and stir over medium-high heat 2 minutes or until heated through. Transfer to large bowl; add chicken and toss. Makes 3 cups.
3. In batches, on griddle or in large skillet, heat tortillas over medium-high heat 3 minutes or until lightly browned, turning once. Serve chicken mixture in tortillas, topped with remaining salsa and sour cream. Chef Tips: Customize this recipe by swapping the chicken with coconut cod fillets and/or the tortillas with Boston lettuce leaves.