(Prep time: 10 min, Cook time: 5 min)
Gluten Free Recipe
Ingredients:
1 dozen corn tortillas
1 pound rotisserie chicken
15 ounces kidney beans
15 ounces can of yellow corn
1 cup cheddar cheese, shredded
** Serve with side salad
bag of spring lettuce
pint of cherry tomatoes
1 avocado
salt
olive oil
Directions:
• Carve the rotisserie chicken by cutting in strips and removing skin
• Heat up the kidney beans and corn separately
• Drain the juices and set aside
• Place the corn tortillas on a microwave safe plate and cover with a paper towel
• Heat for 1 minute so they are soft
• Layer the tortilla with chicken, beans, corn, and cheese
• Roll the tortillas and serve
**For Salad:
Empty lettuce into bowl. Cut the cherry tomatoes in half and add to bowl. Slice the avocado and add to bowl. Toss the salad with olive oil and salt.
Nutritional Information:
Servings: 6
Amount Per Serving: 2 tacos, one side salad
Calories: 356
Total Fat: 14.46g
Total Carbs: 25.62g
Dietary Fiber: 5.35g
Sugars: 3.60g
Protein: 29.64g