Directions:
- To prepare the salad, blend together the mayonnaise, lime juice, chipotle, and garlic in a medium bowl. Add the chicken, jicama, and onion; toss to coat. Let stand 10 minutes to allow flavors to blend, or cover and refrigerate up to 2 days.
- Heat the tortillas according to package directions. Keep warm.
- To serve, spoon 1/2 cup of the salad filling and a tbsp of the salsa into each warmed tortilla.
- 6 Points per serving (2 tacos).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.62 Kcal (1058 kJ) | ||
| Calories from fat | 109.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.14g | 19% | |
|---|---|---|---|
| Cholesterol | 39.23mg | 13% | |
| Sodium | 622.69mg | 26% | |
| Potassium | 283.96mg | 6% | |
| Total Carbs | 23.92g | 8% | |
| Sugars | 2.93g | 12% | |
| Dietary Fiber | 3.25g | 13% | |
| Protein | 14.5g | 29% | |
| Vitamin C | 11.1mg | 19% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.4mg | 8% | |
| Calcium | 22.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 138.19 Kcal (579 kJ) | ||
| Calories from fat | 59.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 19% | |
|---|---|---|---|
| Cholesterol | 21.46mg | 13% | |
| Sodium | 340.61mg | 26% | |
| Potassium | 155.33mg | 6% | |
| Total Carbs | 13.08g | 8% | |
| Sugars | 1.6g | 12% | |
| Dietary Fiber | 1.78g | 13% | |
| Protein | 7.93g | 29% | |
| Vitamin C | 6.1mg | 19% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.8mg | 8% | |
| Calcium | 12.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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