PREP TIME: 10 MINUTES TOTAL TIME: 15 MINUTES MAKES 2 SERVINGS MUFA: CANOLA OIL PREP TIME: 10 MINUTES TOTAL TIME: 15 MINUTES MAKES 2 SERVINGS MUFA: CANOLA OIL
This is a snap to put together when using leftover chicken. But you can use any protein you have on hand—try it with strips of grilled steak or fish, or even canned black beans or pieces of tofu.
2 tablespoons canola oil
2 gluten-free corn tortillas
2 slices (½ ounce each) reduced-fat pepper Jack cheese
1 cup cooked shredded chicken breast
½ cup shredded romaine lettuce
2 tablespoons gluten-free salsa
2 tablespoons chopped fresh cilantro
1. In a large nonstick skillet over medium-high heat, warm the oil. Cook the tortillas for about 1 minute on each side, or until lightly browned (they will become crisp as they cool). Transfer the tortillas to a work surface.
2. Place the tortillas on each of 2 plates. Top each with half of the cheese, chicken, lettuce, salsa, and cilantro. Serve at once.
Nutrition per serving: 344 calories, 28 g protein, 12 g carbohydrates, 20 g total fat, 4 g saturated fat, 2 g fiber, 261 mg sodium
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Serve with 2 tablespoons reduced-fat sour cream (40). TOTAL MEAL: 384 calories |