Ingredients
- 1/3 cup mild cayenne pepper sauce (such as Frank’s Red Hot Sauce, not Tabasco sauce)
- 1 teaspoon corn oil
- 2 cups (about 10 ounces) diced cooked chicken breast
- 4 (8 inch) tortillas, warmed if desired
- 1/2 cup (2 ounces) finely shredded Monterey Jack cheese
- 1 cup finely chopped lettuce
- 2 tablespoons + 2 teaspoons light ranch dressing Directions
Directions
- Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.
- Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).
- Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.
- Fold each taco in half, or roll it up. Slice in half if you want to.
Nutritional Information Per Serving:
Calories: 351
Fat: 13 grams
Saturated Fat: 5 grams
Fiber: 5 grams
Sodium: 1220 miligrams
Cholesterol: 72 miligrams
Protein: 30 grams
Carbohydrates: 26 grams
Diabetic Exchanges
1-1/2 Starch, 4 Meat, lean
Source: Cooking Up Fun For Kids With Diabetes