Sloppy Joes Tex-mex Style

PREP 10 MIN COOK 10 MIN SERVES 4

2 tsp olive oil

1 lb ground skinless chicken breast

1 tsp taco or Mexican seasoning

1/4 tsp salt

1/4 tsp black pepper

1 1/2 cups prepared black bean and corn salsa

1/4 cup fat-free sour cream

1 Tbsp lime juice

4 (7-inch) whole-wheat tortillas, warmed

2 Tbsp coarsely chopped fresh cilantro

1 scallion, chopped

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken, taco seasoning, salt, and pepper; cook, breaking the chicken apart with a wooden spoon, until no longer pink, about 6 minutes. Stir in the salsa and cook until heated through, about 3 minutes longer. Remove the skillet from the heat and set aside.

2. Combine the sour cream and lime juice in a small bowl.

3. Place 1 warm tortilla on each of 4 plates. Spoon about 3/4 cup of the chicken mixture onto each tortilla; top with about 1 1/2 Tbsp of the sour cream mixture. Sprinkle with the cilantro and scallion.

PER SERVING (1 PLATE): 299 CAL, 7 G FAT, 2 G SAT FAT, 0 G TRANS FAT, 70 MG CHOL, 567 MG SOD, 29 G CARB, 6 G FIB, 31 G PROT, 69 MG CALC.

PointsPlus Value: 7

Absolutely delicious. 

This is a ** keeper **. 

I wasn't able to find at our local (smaller) grocery store the prepared black bean and corn salsa, so I just created my own version: bought some black beans, some corn and some salsa - and voila - black bean and corn salsa!