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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pile grilled chicken, feta cheese, refried beans, and homemade slaw on top of a crunchy tortilla shell for a simple dinner that's ready in a hurry. Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
1 tablespoon fresh lime juice |
1 tablespoon 40% less-sodium taco seasoning (such as old el paso) |
1/2 teaspoon sugar |
cooking spray |
6 (8-inch) flour tortillas |
6 cups packaged coleslaw |
1 (7-ounce) can green salsa |
4 cups chopped tomato |
1/4 cup sliced ripe olives, chopped |
1 1/4 cups fat-free refried beans |
1/2 cup (2 ounces) crumbled feta cheese |
6 tablespoons reduced-fat sour cream |
1/4 cup fresh cilantro leaves |
1/4 cup unsalted pumpkinseed kernels, toasted (optional) |
Directions:
1. Prepare grill, or heat a grill pan over medium-high heat.
2. Brush chicken with juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
3. Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.
4. Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream, and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkinseeds, if desired.
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