- 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
- 1c salsa
- 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.
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
This recipe is courtesy of Susie Lovaglio. Susie is an American Muscle Supply Athlete and a TEAM Warrior Within competitor. Find out more about Susie on her Facebook page.