4 oz uncooked boneless skinless chicken breast(s), cut into strips
2 item(s) corn tortilla(s), small variety
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/8 item(s) (medium) avocado, sliced
1/2 cup(s) iceberg lettuce, chopped
2 Tbsp shredded fat-free Cheddar cheese, or Monterey Jack cheese
2 Tbsp fat free sour cream
1 Tbsp fat free salsa
1 tsp cilantro, fresh, chopped
Coat a skillet with cooking spray; set over medium heat. Saute onion for 2 minutes. Add red pepper; sauté for 2 minutes more (vegetables should still be a little crisp). Remove vegetables from pan and place in a small bowl. Saute chicken in same skillet until cooked through, about 4 to 5 minutes; add to vegetable bowl.
Heat tortillas in same skillet for 20 seconds on each side; remove to a plate.
Season vegetable-chicken mixture with salt and pepper; divide among tortillas. Top each with 1/2 of avocado, lettuce, cheese, sour cream, salsa and cilantro; fold up and serve. Yields 2 tacos per serving.
All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.
My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.