5-Minute Chicken Soft Tacos

February 17 2015

The next time you make chicken and brown rice for dinner, double the recipe and save the leftover chicken and rice for this fast and easy taco meal. A great recipe for extra-busy nights or a healthy work lunch.


  • 2 cups chopped cooked chicken breast (4 breast halves)
  • 1 cup cooked brown rice
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup diced fresh avocado
  • ½ cup diced tomato
  • ¼ cup fresh cilantro, chopped
  • ½ cup salsa of your choice
  • 4 8-inch flour tortillas

Combine the leftover chicken and rice in a microwave-safe bowl. Add the cumin, salt and pepper and stir. Cook on high for 3-4 minutes or until warmed through. Remove from microwave and set aside.

Place the tortillas on a plate and microwave for 30 seconds, just until pliable and warm.

Place ¼ of the chicken and rice mixture into each of the soft tacos, top with the veggies, cilantro and salsa.

Makes 4 servings.

Calories: 364 Protein: 26g Fat: 11g Carbs: 40g