Ingredients
1 whole wheat tortilla (7-inch)
1 teaspoon of olive oil
1/3 cup of frozen whole kernal corn
1 teaspoon of olive oil
2 ounces of boneless skinless chicken, cut into small pieces.
1/2 teaspoon of chili powder
1/4 teaspoon of cumin
1/4 cup of black beans
1/4 cup of salsa
1 tablespoon cup of sour cream
1 cup of shredded lettuce
1/2 cup of low cal cheese
Directions:
Brush olive oil on both side of the torilla. Place tortilla on baking sheet. Bake a 400 F about 10 minutes or until crisp.
Meanwhile, in a small nonstick skillet with the remaining olive oil cook corn over medium-high heat for 1 to 3 minutes or until beginning to brown, stirring frequently. Remove from skillet. Set aside.
In same small skillet heat oil. Add chicken, chili powder and cumin. Cook and stir over medium-high heat for 2 to 3 minutes or until chicken is not longer pink. Stir in salsa, beans and corn. Heat through.
Place tortilla on serving plate. top with lettuce, chicken mixture, cheese and sour cream. Serve Immediately
