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

Yummy Chicken Wraps

Yummy Chicken Wraps
submitted by Dawn

Ingredients:
2 tbsp. hummus
3 oz. low-fat plain yogurt
1 spring onion, diced
1 chicken breast (skinless), cooked and cut into ½" pieces
2 leaves romaine lettuce
2 (6" each) tortilla wraps (whole grain)
½ carrot, julienned
¼ cup red bell pepper, julienned

Directions: Mix hummus, yogurt and onion. Add chicken and stir well.
Arrange lettuce on top of tortilla. Add chicken mixture, carrots and
pepper. Roll firmly and slice. Serves 2.

Chili Pockets

Chili Pockets
submitted by Dawn

SERVINGS: 4
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 25 min.

Ingredients:
1 can (15 ounces) chili with beans
1/2 cup shredded cheddar cheese
2 tablespoons minced fresh cilantro
1 can (13.8 ounces) refrigerated pizza crust
4-1/2 teaspoons cornmeal, divided
Sour cream and salsa

Directions:
In a small bowl, combine the chili, cheese and cilantro. Roll pizza dough
into a 12-in. square; cut into four 6-in. squares. Spoon 1/2 cup chili
mixture onto the center of each square; brush edges of dough with water.
Fold one corner of each square over filling to the opposite corner,
forming
a triangle. Using a fork, crimp edges to seal.
Sprinkle 1-1/2 teaspoons cornmeal over a greased 15-in. x 10-in. x 1-in.
baking pan. Place pockets in pan; prick tops with a fork. Sprinkle with
remaining cornmeal. Bake at 425° for 10-12 minutes or until golden brown.
Serve with sour cream and salsa. Yield: 4 servings.

http://www.tasteofh

ome.com/Recipes

Chili-Pockets