Tuesday, May 1 2012, 11:37 AM MDT
Chicken Taco Wrap
As aired on April 26, 2012
Recipe courtesy of American Heart Association
Serves 6; 2 tacos per serving
Ground chicken, black beans, and a handful of seasonings make these soft tacos a family favorite. If desired, serve them with chopped tomatoes, shredded lettuce, shredded nonfat or low-fat cheddar cheese, and your favorite salsa or taco sauce.
12 6-inch corn tortillas
1 pound ground chicken or turkey, ground without skin
1/2 cup chopped onion
1/2 teaspoon bottled minced garlic
15-ounce can low-sodium black beans, undrained
1/4 cup chopped fresh cilantro or parsley
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped tomatoes (optional)
1/4 cup shredded lettuce (optional)
1/4 cup shredded low-fat cheddar cheese (optional)
6 tablespoons salsa
1) Preheat oven to 250°F.
2) Wrap tortillas in foil. Place in oven while preparing chicken mixture.
3) In a large skillet, cook ground chicken, onion, and garlic over medium-high heat about 5 minutes or until chicken is no longer pink. Place mixture in a colander and rinse under hot water. Drain well. Wipe skillet with a paper towel. Return mixture to skillet.
4) Stir in beans, cilantro, chili powder, cumin, salt, and pepper. Cook and stir over medium-high heat until heated through, about 5 minutes. Spoon mixture over half of each corn tortilla; fold over.
5) Add tomatoes, lettuce, cheese, and salsa if desired.
Nutrition Analysis (per serving)
Protein 26 g
Carbohydrates 36 g
Cholesterol 44 mg
Sodium 235 mg
Total Fat 5.0 g
Saturated 1.0 g
Polyunsaturated 2.0 g
Monounsaturated 1.0 g
(Copyright 2012 Sinclair Broadcasting Group)