This
kid-friendly recipe keeps every element of tacos separate so your child
can decide to eat them separately or have fun building their own mini
tacos with their favorite toppings. Plus, it's perfect for packing into a
bento box for a healthy lunch for school.
Ingredients
Directions
Nutrition information
Serving size: 4 taco halves
Per serving: 354 calories; 12 g fat(6 g sat); 4 g fiber; 25 g carbohydrates; 36 g protein; 49 mcg folate; 109 mg cholesterol; 2 g sugars; 0 g added sugars; 2,414 IU vitamin A; 2 mg vitamin C; 246 mg calcium; 2 mg iron; 397 mg sodium; 638 mg potassium
Nutrition Bonus: Vitamin A (48% daily value), Calcium (25% dv)
Carbohydrate Servings: 1½
Exchanges: 3½ lean protein, 1 high-fat protein, ½ starch, ½ vegetable
Ingredients
- 1 pound boneless, skinless chicken breast
- ½ cup mild salsa
- 2 cups chopped romaine lettuce
- 1 cup shredded Mexican cheese blend
- 8 corn tortillas, warmed and halved
Directions
- Place chicken in a large saucepan and add water to cover by 2 inches. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 15 minutes.
- Remove the chicken to a clean cutting board. (Discard poaching liquid or save for another use.) Let cool slightly, then shred the chicken into bite-size pieces with two forks. Transfer to a bowl and stir in salsa.
- Serve the chicken, lettuce, cheese and tortillas separately for build-your-own tacos.
Nutrition information
Serving size: 4 taco halves
Per serving: 354 calories; 12 g fat(6 g sat); 4 g fiber; 25 g carbohydrates; 36 g protein; 49 mcg folate; 109 mg cholesterol; 2 g sugars; 0 g added sugars; 2,414 IU vitamin A; 2 mg vitamin C; 246 mg calcium; 2 mg iron; 397 mg sodium; 638 mg potassium
Nutrition Bonus: Vitamin A (48% daily value), Calcium (25% dv)
Carbohydrate Servings: 1½
Exchanges: 3½ lean protein, 1 high-fat protein, ½ starch, ½ vegetable