Adapted from Clean Eating magazine
8 oz boneless chicken breast
3 Roma tomatoes, diced
1 small to med mango, diced
1/4 cup chopped onion
3 Tbsp chopped cilantro
1/2 jalapeno, stemmed, seeded and minced
1 Tbsp fresh lemon juice
1/2 tsp salt
1 can beans (black would be traditional but I used kidney)
3/4 cup shredded cheese (whatever you like)
1/2 cup sour cream
Season chicken with grill seasonings. Grill, broil or fry chicken until cooked. Let cool and when cool enough to hand shred it.
In medium bowl combine; tomatoes, mangoes, onion, cilantro, jalapeno, 1/2 Tbsp lemon juice and 1/4 tsp salt. Set aside. This will be your salsa.
In another medium bowl slightly mash beans with remaining lemon juice and salt. Stir in chicken, cheese and sour cream.
Spread chicken on half a tortilla and fold over. Now you can either bake these in an oven at 400* for about 15min making sure you spray with cooking spray and turn halfway through or use a grill pan to cook or just a fry pan. I used the fry pan and cooked with cooking spray until warm and golden brown. Serve with salsa and a nice salad for a complete and easy dinner or lunch.