Baked Chicken and Cheese Rolled Tacos
8 corn tortilla (6 inch)
1 can (10 oz) 98% fat free, white meat chicken, packed in water drained well
1/2 cup salsa
1/3 cup fat-free cheddar cheese shredded
1/4 tsp dry taco seasoning mix
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. Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray and set aside.
. In a medium bowl, thoroughly mix together chicken and salsa. Cover and refrigerate for 15 minutes.
. Place tortillas between two damp paper towels and microwave for about 1 minute, until warm and pliable. Remove one tortilla, lightly spray both sides with nonstick spray, and lay it flat on a clean dry, surface.
. Spoon about 2 heaping tablespoons of filling onto the tortilla. Spread it evenly across the entire surface and tightly roll up the tortilla. Secure with toothpicks and place seam side down on prepared baking sheet. Repeat with remaining tortillas and filling.
. Bake for 14-16 minutes or until crispy. Allow tacos to cool for 5 minutes.
Per Serving: Calories: 245, Total Fat: 7g, Sat Fat: 2g, Sodium: 312mg, Carbs: 24g, Fiber: 4g, Sugar: 1g, Protein: 21g, Weight Watchers SmartPoints: 6
THE WEIGHT IS OVER.
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