Members of our weight loss clinics don’t have to sacrifice Taco Tuesdays—we’ve got lots of healthy alternatives that won’t break the calorie bank. This recipe for BBQ Chicken Tacos keeps things on the low carb side by using whole wheat or carb balance tortillas in fajita size. It’s fast and easy to make, with a high protein content derived from chicken and black beans that fills you up. This is also a good recipe for practicing portion control. Using the smaller tortillas and smaller tomatoes will make you see that you don’t need burrito size to curb your hunger.
Chicken is an excellent source of lean protein and is packed with other healthy nutrients, including iron, phosphorus, selenium and vitamin A. Keep in mind, a little shredded chicken goes a long way. The black beans are another ideal source of protein, fiber, folate, copper and magnesium. Tomatoes are low in calories yet supply potent antioxidants such as lycopene and vitamins A and C. Just be sure to opt for a barbecue sauce that is low in carbs or sugar to keep things on the good side of your diet.
You can also turn this into a delicious salad! Click here to discover healthy low-carb recipes and find information about our weight loss clinics.
6 to 8 ounces skinless chicken breast, shredded
4 Whole wheat, low carb or carb balance tortillas (fajita size)
¾ cup cherry or grape tomatoes, halved
1/2 cup canned black beans, unsalted
1/4 cup plain, low-fat Greek yogurt
1 tbsp chopped fresh cilantro leaves
1 tbsp fresh lime juice
1/4 cup organic barbecue sauce
1 tsp extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
Warm the oil in a nonstick pan over medium heat. Stir in the black beans and cook for a few minutes, until fully warmed. Next, mix the shredded chicken and barbecue sauce in a bowl and warm in the microwave for approximately a minute.
Warm the tortillas to your liking and then scoop the chicken into each tortilla. Top with a dollop of black beans and then tomatoes.
Whisk together the low fat Greek yogurt and lime juice in a bowl. Season with Kosher salt and freshly ground black pepper to taste. Add a spoonful to each taco, sprinkle with cilantro leaves and serve.
Makes two servings