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Chicken and Avocado Soft Tacos
2 people liked
Created for the Healthy Kids Menu program for food venues, these tacos are versatile, yum and incorporate all five food groups. Consider halving the recipe ingredients for a smaller batch.
10
Serves
0
Serves of Fruit
(Per Serve)
1
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 20 x 15cm soft tortillas
- 500gm roasted, shredded chicken breast
- 1 x 400gm tin red kidney beans, drained, rinsed and crushed
- 1 baby cos lettuce, shredded
- 2 avocados, diced
- 4 roma tomatoes, diced
- 30ml lemon juice
- 15ml olive oil
- ½ tsp sea salt
- 100gm grated cheddar
- 100ml light sour cream
METHOD:
- Wrap the tortillas in foil and warm in the oven or lightly grill them on a BBQ or grill pan before serving.
- Gently mix together the diced avocado, tomato, lemon juice and olive oil and season with sea salt.
- Lay out the tortillas and spread each with a heaped teaspoon of crushed beans, then a pinch of lettuce and chicken, a spoonful of the avocado and tomato salsa, a teaspoon of sour cream and a sprinkle of cheese.
- Serve while the tortillas are still warm.
RECIPE NOTES:
- Roasted, shredded chicken breast can be stored in an airtight container in the fridge for 1 -2 days or in the freezer for 3 – 4 months.
- If possible, choose vegetables grown locally to you.
NUTRITION: Per Serving
1795
KJ
26g
Protein
17.8g
Fat
5.6g
Saturated Fat
34g
Carbs
4.9g
Sugars
761mg
Sodium
10.5g
Fibre
NUTRITION: Per 100 grams
627
KJ
9g
Protein
6.2g
Fat
1.9g
Saturated Fat
12g
Carbs
1.7g
Sugars
266mg
Sodium
3.7g
Fibre
