26Jul / 2016
16oz. Shredded chicken breast
8 (6 in.) corn tortillas
1c fat-free Greek yogurt
4 tsp chopped chipotle peppers
1 tsp lime zest
1 cup canned black beans (rinsed and drained)
1c shredded lettuce
2 tbsp freshly chopped cilantro
4 lime wedges
In a small bowl, combine Greek yogurt, chipotle peppers and lime zest.
Heat oven to 350 degrees and warm tortillas about 3-5 min or until soft and warm. Heat the chicken, beans and salsa together in a sauce pan until warm and bubbly. Divide the chicken and bean mixture and Greek yogurt sauce into 4 parts and serve with warm tortillas, shredded lettuce and 1 wedge of lime to squeeze over the tacos before eating!
Makes 4 servings: 2 tacos per serving