Serve these up with some brown rice or a mixed salad for an easy weeknight meal. The orange flavour is fresh tasting and a great match up to the hearty chicken and beans.

 

5 mL (1 tsp) canola oil

500 g (1 lb) extra lean ground chicken

4 cloves garlic, minced

45 mL (3 tbsp) chopped fresh coriander

15 mL (1 tbsp) chili powder

5 mL (1 tsp) ground cumin

25 mL (2 tbsp) cornstarch

375 mL (1 ½ cups) Florida Orange Juice

1 can (540 mL/19 oz) black beans, drained and rinsed

1 L (4 cups) baby spinach, lightly packed

1 pkg (272 g) 18 cm (7 inch) whole grain tortillas

 

Directions:

 

1. Heat oil in large nonstick skillet, over medium high heat and cook chicken, garlic, coriander, chili powder and cumin for about 8 minutes or until no longer pink inside.

 

2. Whisk cornstarch into orange juice and stir into skillet with black beans and bring to a boil. Reduce heat and simmer for about 5 minutes or until thickened. Add spinach and cook for 2 minutes or until spinach is wilted.

 

3. Divide mixture along centre of tortillas and roll or fold up.

 

 

Nutritional Information per serving:

 

Calories: 283

Protein: 18g

Total fat: 8g

Saturated fat: 2g

Cholesterol: 49mg

Carbohydrates: 34g

Fibre: 6g

Sodium: 414mg

Potassium: 749mg