Ingredients

Chicken:

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon dark brown sugar

½ tablespoon paprika

1/4 teaspoon salt

1/4 teaspoon chipotle chili powder

1/8 teaspoon freshly ground black pepper

1 ¼ pound chicken breast fillets

1 teaspoons olive oil



Avocado Salsa

1 cup finely chopped tomato

1/3 cup chopped fresh cilantro

1 cup chopped peeled avocado

2 tablespoons finely chopped red onion

fresh lime juice from one lime

½ teaspoon lime rind

1/4 teaspoon salt

1 garlic clove, minced

1 jalapeño pepper, seeded and minced


Remaining ingredients

1 can black beans, drained and rinsed

6 flour tortillas

2 cups thinly sliced green cabbage

Juice from one lime

Directions

Combine chili powder and next 6 ingredients (through black pepper); rub over both sides of chicken breasts. Heat oil in large skillet. Cook chicken over medium heat until done. Remove chicken and thinly slice. Add beans and the juice from a half lime to skillet. Cook until warmed through. Add chicken to bean mixture.

While the chicken is cooking, combine the cabbage with the juice from a half of lime. Refrigerate until ready to serve.

Combine all ingredients for the salsa in a medium bowl. Refrigerate until ready to use.

To serve, add about ½ cup chicken mixture, 1/3 cup salsa and 1/3 cup cabbage to warmed flour tortilla.

Yields: 6 servings. About 300 calories; 8 grams fat