Servings and Ingredients
|½ c. diced fresh pineapple (or drained canned pineapple chunks in 100% juice)|
|½ c. diced mango|
|Juice of 1 lime|
|½ c. seeded and diced red bell pepper|
|¼ c. finely diced red onion|
|¼ c. finely chopped cilantro|
|1 jalapeno, seeded and finely diced, optional|
|2 boneless skinless chicken breasts|
|Salt and pepper, to taste|
|4 Hy-Vee corn tortillas|
|2 c. Hy-Vee spring salad mix, divided|
|Toasted coconut chips, for garnish|
- In a bowl, combine pineapple, mango, lime juice, bell pepper, red onion, cilantro and jalapeno. Stir to mix; set aside.
- Meanwhile, season chicken breasts with salt and pepper and cook until internal temperature reaches 165 degrees. Slice chicken into strips.
- To assemble, place 1/2 cup of the spring mix on a tortilla then top with 1/4 of the chicken. Next, add 1/4 of the salsa and garnish with coconut chips, if desired.
- Repeat with each remaining tortilla. Serve immediately.
320 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 90mg
- Sodium: 100mg
- Total Carbohydrates: 40g
- Protein: 32g
Vitamin A 70%
Vitamin C 180%