Barbecue-Ranch Chicken Tacos
Jicama Sticks with Avocado Mash
Ingredients
- 1½ cups shredded rotisserie chicken
- ¼ cup spicy barbecue sauce
- ½ (16-oz) pkg tricolor coleslaw
- ⅓ cup refrigerated yogurt Ranch dressing
- ¼ cup chopped fresh cilantro
- 8 (6-inch) almond flour tortillas
- ¼ cup shredded 75% reduced-fat sharp white Cheddar cheese
- ¼ cup chopped red onion
Instructions
- Combine chicken and barbecue sauce in a microwave-safe bowl; microwave at HIGH 1 to 2 minutes or until thoroughly heated, stirring often.
- Meanwhile, combine slaw, dressing, and cilantro. Heat tortillas according to package directions. Spoon slaw mixture on tortillas; top with chicken mixture, cheese, and onion.
Side Dish Ingredients
- 1 jicama (about 1 lb)
- 1 avocado, halved
- 1 Tbsp fresh lime juice
Side Dish Instructions
- Peel jicama, and cut in half lengthwise. Cut into 1-inch-thick slices. Cut slices into 1-inch-wide sticks.
- Mash avocado with lime juice.
- Serve jicama sticks with avocado mash for dipping.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
372
|
121
|
493
|
| Fat (g) | 19 | 7 | 26 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 25 | 2 | 27 |
| Carb (g) | 30 | 14 | 44 |
| Fiber (g) | 6 | 8 | 14 |
| Sodium (mg) | 730 | 8 | 738 |
Diabetic Lunch Meal Plan
This recipe selected from the eMeals Diabetic Lunch Meal Plan.
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