Lunch: Chipotle Ranch Chicken Tacos Recipe
Ingredients
2 cups shredded rotisserie chicken
2 cups frozen corn, thawed
1/4 cup pico de gallo
8 taco shells, warmed
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup coleslaw mix
6 radishes, thinly sliced
1/2 cup chipotle ranch salad dressing
3 jalapeno peppers, seeded and thinly sliced
Instructions
Combine the chicken, corn and pico de gallo in a small microwave-safe dish. Cover and cook on high for 1-2 minutes or until heated through.
Spoon chicken mixture into taco shells. Top with remaining ingredients.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
