Per Serving: Calories 260, Protein 33.5g, Total Fat 7g, Carbs 29g, Fiber 18.5g
8 6-inch low carb flour tortillas
Olive Oil cooking spray
8 oz boneless, skinless chicken breast, cut into ½-inch pieces
1 teaspoon garlic powder
1 tablespoon olive oil
1 cup prepared salsa
½ cup shredded sharp non-fat cheddar cheese
½ cup reduced-fat sour cream
1 cup thinly sliced lettuce
1 medium tomato, chopped
2 tablespoons sliced black olives
Preheat oven to 375°F.
Cover with a damp paper towel & heat tortillas in microwave 20 sec.
Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.)
Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl”. Repeat, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Repeat with the remaining 4 tortillas.
Meanwhile, toss chicken with garlic powder & salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken & cook, stirring, until it is no longer pink on the outside, about 3 minutes.
Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.
Fill each tortilla bowl with about ¼ cup of the chicken mixture. Top with 1 tbsp each cheese and sour cream, 2 tbps each lettuce and tomato & a few olives.