Charlotte’s Kitchen

Ingredients:

2        c shredded skinless rotisserie chicken meat (10 oz.)

1/3    c barbecue sauce

1 1/2  c fresh corn kernels (about 3 ears)

2           plum tomatoes, chopped

1            T fresh lime juice

8            6 inch flour tortillas

3            c thinly sliced iceberg lettuce

1/2       c reduced fat sour cream

Directions:

In a large bowl, stir together chicken, barbecue sauce, corn, tomatoes and lime juice.

Just before serving tacos, place stack of tortillas between paper towels on microwave safe plate; heat in microwave on High 10 to 15 seconds to warm.

To serve, divide lettuce and chicken mixture among tortillas;  fold over to eat of of hand.   Serve each with a dollop of sour cream

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5. Chicken Nuggets

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