Cook’s notes: An easy weeknight meal. I served these with leftover Zucchini Corn Mix. Corn tortillas are rather soft, and they will tear if you try to roll them into fat burritos. Just fold in half to make a soft taco instead.
1 package (1.25 lbs) ground chicken or turkey
1 Tablespoon red bell pepper flakes, 3/8″ cut (Penzey’s brand)
1 teaspoon garlic powder
1 cup mushroom marinara sauce
Soft corn tortilla, 12 each
1/4 cup (0.5 oz) grated Parmesan cheese
Coat a large skillet lightly with cooking spray and heat over the skillet over medium heat. Add the ground chicken, red bell pepper flakes, and garlic powder to the hot pan. Saute the chicken, breaking the meat up with a spoon, until it is cooked through and no longer pink. Drain off fat; return seasoned chicken to pan.
Pour marinara sauce and Parmesan over the chicken and stir well until the mixture is heated through.
Warm the tortillas briefly in the microwave. Serve immediately: Place 1/4 cup mixture on each tortilla, and fold in half.
2 Italian soft tacos, 1 cup Zucchini Corn Mix, and a side salad.
Estimated nutritional values per 2 tortillas and 1/2 cup chicken mixture:
3.1 g fiber; dietary exchanges of 0.9 carbs, 0.3 produce, 0.1 dairy, and 3.6 oz protein.