Tacos with chicken and beans

Ingredients

• 1 pcs Whole-wheat tortilla
• 130 g Chicken breast, boned, skinned
• 60 g Red kidney beans, canned
• 1/2 tsp Olive oil
• 60 g Canned sweet corn
• 30 g Sour cream, reduced fat
• 30 g Cheddar, low-fat
• 3 leaf Iceberg lettuce

Method

1. Cut the chickenbreast into small cubes and fry it in a non-stick pan, when the meat is already browny, add the corn and beans.
2. Meanwhile, grate the cheese and tear the washed iceberg lettuce leaves into small pieces.
3. Preheat the oven to 180 °C, then while the meat is roasting, reheat the tortillas in the oven.
4. Spread the sheets with sour cream, add the chicken, then the vegetables and fold them in half, and put them in the oven, bake for about 15 minutes.