Chicken Tacos with home-cooked Pinquitos (LC/HF)

Low carb! High fiber! And completely yummy!

Makes enough for 8 tacos (12 if rice is added)

3 cups pre-cooked, pulled-from-the-bone chicken

2 cups cooked pinquito (small red) beans (recipe here)

2 cups shredded cheddar cheese

1/2 c chopped onion

chopped cilantro (optional)

2 cups cooked brown rice (optional)

8 – 12 low carb/high fiber wraps

Turmeric and cumin

Salsa to taste. (We’re still experimenting with what we like best — right now we’re using Newman’s Own

First, sprinkle the chicken heavily with the rice and turmeric.
The easiest way to make these is to simply stir the chicken, beans, and (optional) rice together in one bowl surrounded by smaller bowls containing the onion, cilantro, cheese, and salsa. You might stir the cilantro into the rice, but as my partner is one of those the the hereditary defect of despising cilantro :), I put it in a separate bowl.
Our method is to use 4 wraps to a plate, scoop on the chicken/bean/rice mixture, sprinkle with onions and cheese and microwave for one minute. Then top with salsa and (in my case) cilantro.

Photo courtesy of piyato & FreeDigitalPhoto.com

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