Mexican Chicken Salad for Lettuce Wraps
- Number of Servings: 8
Ingredients
1 1/2 lb chicken breast1 can low sodium green chilies1 package taco seasoning1 can black beans1 can sweet corn1 box of Mexican / Spanish rice (prepared)
Add 1 1/2 lb chicken breasts, 1 can low sodium green chilies, and 1 package taco seasoning to slow-cooker. Cook on low for 6 - 8 hours (frozen chicken) or 3 - 5 hours (thawed chicken).
Prepare Mexican / Spanish rice mix according to recipe. Allow to cool.
Let chicken cool then shred. Pour sauce left over in slow-cooker over chicken.
Rinse off black beans and sweet corn.
Combine chicken, rice, black beans, and corn.
Can serve warm (will need to warm up) or chilled. Nutrition information includes Mexican chicken salad mixture only. You will need to add in any additional toppings or wraps.
Wrap in lettuce leaves or whole-wheat tortillas. Top with fat free sour cream, guacamole, or salsa. Serve sliced bell pepper, onions, or tomatoes in wrap as well.
Serving Size: Makes about 8 - 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JJ1211.
Prepare Mexican / Spanish rice mix according to recipe. Allow to cool.
Let chicken cool then shred. Pour sauce left over in slow-cooker over chicken.
Rinse off black beans and sweet corn.
Combine chicken, rice, black beans, and corn.
Can serve warm (will need to warm up) or chilled. Nutrition information includes Mexican chicken salad mixture only. You will need to add in any additional toppings or wraps.
Wrap in lettuce leaves or whole-wheat tortillas. Top with fat free sour cream, guacamole, or salsa. Serve sliced bell pepper, onions, or tomatoes in wrap as well.
Serving Size: Makes about 8 - 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JJ1211.
Nutritional Info Amount Per Serving
- Calories: 253.8
- Total Fat: 6.1 g
- Cholesterol: 37.5 mg
- Sodium: 812.5 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 6.1 g
- Protein: 19.9 g
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