I was so in the mood for Mexican, but let's face it, going to a Mexican restaurant is not so great on the waist line. I mean a basket of chips and salsa while you order is over a 1000 calories, and who doesn't order at least another basket?
If you want it done right, do it yourself my dad would always say. This is what I did to bring some Mexican flare into my healthy eating fare.
2 Split chicken breasts, skin and excess fat removed
1 Tbsp. Olive oil
1 Tbsp. Cumin powder
1 can black beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
1 cup of prepared salsa (use more if you want it saucier)
5 low calorie tortillas. (I use Tumaro's NY Deli Style 97% Fat Free- 80 calories)
shredded lettuce, chopped tomatoes, optional
Start by boiling the breasts. When thoroughly cooked, cool, debone, and shred. I actually boiled mine the day before then put them in the fridge for the next day.
Open and rinse the beans and corn (together is fine) in a collander in the sink.
Heat a skillet with olive oil over medium heat. Add the shredded chicken, salsa, and cumin powder. Once heated, reduce to simmer. Add beans and corn, stirring to mix and heat.
|If you like it a little moister - add more salsa|
You meal is 'cooked' at this point. It's time to wrap it up - literally. The mix makes enough for five equally filled tortilla's. Warm your tortillas, and place the mix in the middle, add some lettuce and tomato. Wrap it up.
Serve with some a few corn chips, cause some of that goodness is going to fall out!
|Yes, I was so excited for Mexican I almost forgot the picture!|
ENJOY! The filling runs about 253 calories.
Nutritional Info for Filling(no wrap)
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 253.2
- Total Fat: 4.8 g
- Cholesterol: 32.9 mg
- Sodium: 1,699.8 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 11.8 g
- Protein: 19.4 g