Weight Watchers Chicken Taco Sandwiches

Makes 4 servings

10 ounces skinless boneless chicken breasts
2 garlic cloves, minced
3/4 teaspoon dried oregano leaves
3/4 teaspoon ground cumin
Four 2-ounce French or kaiser rolls, split
1/4 cup medium or hot salsa
2 cups shredded iceberg lettuce leaves
2 cups diced tomatoes
1 1/2 ounces reduced-fat cheddar cheese, grated
1/4 cup nonfat sour cream

In medium saucepan, combine chicken, garlic, oregano, cumin and 1 cup
water; bring liquid to a boil. Reduce heat to low; simmer, covered,
turning chicken occasionally, 10-12 minutes, until chicken is cooked
through and juices run clear when pierced with fork. With slotted spoon,
remove chicken from saucepan; reserve cooking liquid. Set chicken aside
to cool. With fork, shred cooled chicken. Cook reserved cooking liquid
over high heat 1-2 minutes, until reduced in volume to about 1/4 cup.
Add shredded chicken; stir to coat. Remove from heat. To assemble
sandwiches, place 1 roll bottom onto each of 4 plates. Spread each with
1 tablespoon salsa; top each with one-fourth of the chicken mixture,
lettuce, tomatoes and cheese, 1 tablespoon sour cream and 1 roll top.

SERVING (1 SANDWICH) PROVIDES: 2 1/4 Vegetables, 2 1/2 Proteins, 2
Breads, 10 Optional Calories.

PER SERVING: 307 Calories, 5 g Total Fat, 2 g Saturated Fat, 49 mg
Cholesterol, 655 mg
Sodium, 37 g Total Carbohydrate, 3 g Dietary Fiber, 27 g Protein, 197 mg
Calcium Points: 6