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Chicken Street Tacos Recipe

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This recipe for Chicken Street Tacos, by , is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jessica Steber


21 extra thin corn tortillas ( I use Mission Brand)
1 lb. cooked and shredded chicken breast
16 oz can fat free refried beans (I like to use La Preferda or Trader Joe's brands)
1/2 c. non-fat greek yogurt
1/2 packet low sodium taco seasoning (or about 2 tbsp. of homemade seasoning)
1/2 c. salsa
1/2 c. fresh cilantro, minced
1 onion, chopped
Toppings of choice such as lettuce, cabbage, carrot, onions, tomatoes and/or cilantro (optional)

Preheat oven to 425 F.

In a large an, heat the chicken, onion, taco seasoning and cilantro together over medium-high heat until the onions are tender.

Add the refried beans, mix thoroughly and then add the greek yogurt and salsa. Mix together and cook for a few more minutes. Set aside.

In another pan, lightly s0ray with cooking spray and place tortilla. Cook for about 30 seconds, lightly spray top side of tortilla, flip and cook for another 30 seconds. Repeat this step until you are done cooking the tortillas.

when the tortillas are finished, evenly distribute and spread the chicken and bean mixture on each tortilla.

Fold the tortillas in half and place on to a cookie sheet. You will most likely need two cookie sheets to fit all of them on.

Bake for about 8 minutes or until the tacos are crispy and lightly browned.

Let cook for a few minutes and top with lettuce, tomatoes, cabbage, cilantro, carrots - whatever you fancy!





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