By Fruits & Veggies - More Matters
This quick and delicious recipe is a great way to use up leftover cooked chicken.
- 2 cups cooked, shredded chicken
2/3 cup rinsed and drained red kidney beans
1 teaspoon chili powder
2 cups prepared fresh salsa
2 cups shredded romaine lettuce
4 thin white onion slices
1/2 cup shredded low fat Monterey Jack cheese
4 Bolillo or French rolls, cut in half lengthwise
2 radishes, sliced
In a medium bowl, combine chicken, beans, chili powder and 1 cup of fresh salsa.
In a second bowl, combine lettuce, onion, radishes, and cheese.
Place equal amounts of chicken and lettuce mixtures inside of each roll.
Spoon 1/4 cup fresh salsa over lettuce and close sandwich.
Each serving provides: An excellent source of vitamin A, vitamin C, folate and fiber, and a good source of calcium, magnesium and potassium.
- Total Fat:0.7g
- Saturated Fat:3.7g
- Dietary Fiber:8g
- % of Calories from Fat:17%
- Recipe Credit
- Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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