Preparation Time: 20 minutes
  • 2 cups cooked, shredded chicken
  • 2/3 cup rinsed and drained red kidney beans
  • 1 teaspoon chili powder
  • 2 cups prepared fresh salsa
  • 2 cups shredded romaine lettuce
  • 4 thin white onion slices
  • 1/2 cup shredded low fat Monterey Jack cheese
  • 4 Bolillo or French rolls, cut in half lengthwise
  • 2 radishes, sliced
In a medium bowl, combine chicken, beans, chili powder and 1 cup of fresh salsa. In a second bowl, combine lettuce, onion, radishes, and cheese. Place equal amounts of chicken and lettuce mixtures inside of each roll. Spoon ¼ cup fresh salsa over lettuce and close sandwich.
1 Cup of Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
calories: 572
Total Fat: 10.7g
Saturated Fat: 3.7g
% of Calories from Fat: 17%
% of Calories from Saturated Fat: 6%
Protein: 39g
Carbohydrates: 80g
Cholesterol: 73mg
Dietary Fiber: 8g
Sodium: 213mg
Each serving provides: An excellent source of vitamin A, vitamin C, folate and fiber, and a good source of calcium, magnesium and potassium.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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