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!
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Recipe Information
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
Instructions
Preheat a grill pan or skillet over medium-high heat and lightly coat it with olive oil spray.
Season the chicken breasts with garlic powder, smoked paprika, salt, and black pepper on both sides.
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.
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.
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.
Warm the corn tortillas in a dry skillet over medium heat for about 30-60 seconds on each side to make them pliable.
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.
Serve immediately with a lime wedge on the side for an extra burst of flavor.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 385 mg | 17% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 4.9 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
