Chicken Soft Taco

I just made possibly my best creation so far. It was incredibly yummy. It's a little higher in calories than I wanted (I try to keep dinner under 400) but if I made sure to eat this on the same day as tuna salad for lunch (which is extra low in calories), then I should be able to stay in my range for the day. It's also super high in protein. I thought I would need 2 to fill me up, but 1 was perfect. This comes together really fast so have all your ingredients measured out and ready to go before you start cooking the chicken.

Chicken Soft Taco
1 medium whole wheat tortilla (soft-taco size, not large size)
4 oz chicken (cubed or diced)
1/8 c black beans
1/8 c dark red beans
1/4 c fat free cheddar cheese
2 tbls fat free sour cream
1 tsp diced garlic
tabasco as needed (I use the mild green. Taco Bell packets also work great.)

In a saucepan over medium-high heat, brown the garlic on fat free cooking spray. Add the chicken and brown on all sides. When it looks almost done, add all the beans and stir this all together, almost like you're doing stir-fry, until the beans are hot. Dish this mixture into a small bowl and drop your tortilla in the hot pan to brown. Add the cheese over the chicken and bean mix so it will get all nice and melty. I add a few dashes of tabasco into this mix. Finish browning the tortilla on both sides and transfer it to a plate. Line the chicken, bean and cheese mix along the center of your tortilla and add the sour cream on top. Add more tabasco or salt/pepper to taste. Makes 1 serving of: 480 calories/7g fat/66g protein.