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    • #275150

      – 4 sprays non-fat olive oil cooking spray
      – 8 medium corn tortillas, cut into 4 wedges each
      – 1/2 tsp kosher salt
      – 4 cups romaine lettuce, shredded
      – 1 pound chicken breast, cooked, skinless, shredded
      – 1 cup tomatoes, diced
      – 1/2 cup chopped cilantro
      – 1/3 cup chopped red onions
      – 1/2 cup chopped bell peppers ( I used a combination of red, green and yellow peppers)
      – 1/4 cup chopped tomatillos
      – 1/4 cup black olives
      – 1/2 cup fat-free sour cream
      – 1/4 cup salsa
      – 1/2 tsp ground cumin, or Adobo seasoning
      – 1/2 tsp hot pepper sauce
      – 1/4 cup sliced jalapenos*
      *If you don’t like spicy, feel free to eliminate the jalapenos

      NOTE: Try adding 1 cup cooked black beans to the recipe for some added protein and fiber, but add on one additional Point per serving, if you do.

      Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
      Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes.
      Arrange tortillas in bottom and up sides of 4 salad bowls, so that each bowl will have 8 tortilla wedges.

      Place 1/4 of lettuce, cilantro, chicken, tomatoes, black olives, bell peppers, onions, and tomatillos in each bowl.
      In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad. Top with sliced jalapenos .


      Makes 4 servings
      Each serving = 6 Weight Watchers Points

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