Ww 6 Points Soft Tacos with Chipotle Chicken Salad
Light, flavorful, and packed with zest, these WW 6 Points Soft Tacos with Chipotle Chicken Salad are a healthy twist on a Mexican-inspired classic. Juicy grilled chicken breasts are shredded and tossed in a creamy, smoky chipotle yogurt dressing, creating a lean yet satisfying protein base. Nestled in warm corn tortillas and topped with crisp shredded lettuce, diced tomatoes, red onion, fresh cilantro, and optional creamy avocado, these tacos deliver a vibrant medley of textures and flavors. Perfectly balanced to fit into your Weight Watchers points plan at just 6 points per serving, this easy recipe is ready in under 40 minutes, making it a quick, nutritious weeknight meal that doesn’t skimp on bold taste. Serve with a squeeze of lime for a refreshing finishing touch!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces (around 8 oz each) Boneless, skinless chicken breasts
- 1 tablespoon Chipotle in adobo sauce
- 0.5 cup Non-fat plain Greek yogurt
- 2 tablespoons Lime juice (freshly squeezed)
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 small (6-inch) Corn tortillas
- 2 cups Shredded lettuce
- 1 cup Diced tomatoes
- 0.5 cup Diced red onion
- 2 tablespoons Chopped fresh cilantro
- 0.5 piece (diced) Avocado (optional)
- 1 second (for greasing the pan) Olive oil spray
Directions
Step 1
Preheat a grill pan or skillet over medium-high heat and lightly coat it with olive oil spray.
Step 2
Season the chicken breasts with garlic powder, smoked paprika, salt, and black pepper on both sides.
Step 3
Grill the chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
Step 4
While the chicken is resting, prepare the chipotle dressing by combining the Greek yogurt, chipotle in adobo sauce, and lime juice in a small bowl. Mix until smooth.
Step 5
Shred the rested chicken using two forks and place it in a large mixing bowl. Add the chipotle dressing to the chicken and toss until evenly coated.
Step 6
Warm the corn tortillas in a dry skillet over medium heat for about 30-60 seconds on each side to make them pliable.
Step 7
Assemble the tacos by placing a small amount of shredded lettuce on each tortilla. Top with the chipotle chicken salad, diced tomatoes, red onion, and a sprinkle of cilantro. Add diced avocado if desired.
Step 8
Serve immediately with a lime wedge on the side for an extra burst of flavor.
Nutrition Facts
| Serving size | (1356.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1590.2 |
| Total Fat 36.1g | 0% |
| Saturated Fat 7.4g | 0% |
| Cholesterol 390.5mg | 0% |
| Sodium 2050.8mg | 0% |
| Total Carbohydrate 143.6g | 0% |
| Dietary Fiber 30.2g | 0% |
| Total Sugars 18.5g | |
| Protein 173.9g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 474.2mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 2803.8mg | 0% |
Source of Calories