for the chicken-2 chicken breasts
1/2 tbsp Cajun seasoning
1/2 tbsp Lemon pepper seasoning
1/2 tbsp Italian seasoning
1/4 tsp garlic powder
for the taco-1 can black beans, drained, rinsed
3 tbsp salsa
1/2 tsp ground cumin
1 mango, diced
1 tbsp lemon juice
2 c leafy greens (I used a 50/50 mix of baby spring mix and baby spinach)
fresh cilantro, for garnish
Whole wheat wrap (you could even leave out the wrap and use more leafy greens to make it a salad)
Directions:1. Preheat grill. Mix Cajun seasoning, lemon pepper, Italian seasoning, and garlic powder in a small container and mix thoroughly. Rub generously on chicken. Place on hot grill until cooked through. Cut cooked chicken into strips.
2. Mix black beans, salsa, and cumin together in a small bowl. Set aside.
3. Mix mango and lemon juice together in a small bowl. Set aside.
4. Assemble taco:
–Place four wraps on flat counter space. Divide leafy greens evenly between the four wraps on bottom.
–Assemble about 1/4 of the chicken strips onto each taco
–Spoon on about 2 tbsp of the black bean mixture over the chicken strips
–Add 2 tbsp of mango
–Top with 1 tbsp of guacamole and garnish with fresh cilantro Yields 4 servings, serving size 1 Cajun chicken taco recipe modified from 24-day-challenge-cookbook