Super-Speedy Chicken Tacos

Name: Super-Speedy Chicken Tacos
Prep time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 3 c. cabbage-slaw mix; 1 c. shredded carrots; 1 c. loosely packed fresh cilantro leaves; 1 1/4 c. red or green salsa; 1 can no-salt-added black beans; c. frozen corn; 1/4 tsp. ground cumin; 2 c. shredded rotisserie-chicken breast meat; 8 small taco-size whole-grain tortillas

Published: Jan 8, 2014

Yields:

Prep Time:

10 mins

Total Time:

15 mins

Cal/Serv:

470

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Using store-bought rotisserie chicken and canned beans makes these tasty tacos super simple and quick to prepare.

This recipe is featured in 7 Years Younger: The Anti-Aging Breakthrough Diet. Start your 21 day free trial or look for it wherever books are sold.

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Ingredients

3 cups cabbage-slaw mix
1 cup shredded carrots
1 cup loosely packed fresh cilantro leaves
1 1/4 cups red or green salsa
1 can no-salt-added black beans
cup frozen corn
1/4 tsp. ground cumin
2 cups shredded rotisserie-chicken breast meat
8 small taco-size whole-grain tortillas

Directions

1. Step 1In large bowl, toss slaw mix with carrots, cilantro, and 3/4 cup salsa; set aside.
2. Step 2In 3-quart saucepan, combine beans, corn, cumin, and 1/8 teaspoon each salt and pepper. Heat on medium 3 to 5 minutes or until hot, stirring occasionally. Gently stir in chicken.
3. Step 3While bean mixture heats, wrap tortillas in damp paper towels. Microwave on high 1 minute or until warm. Serve chicken mixture in tortillas topped with slaw mixture. Serve remaining slaw and salsa on the side.