Chicken tacos with bok choy slaw

Total Time
30 min
10 min
20 min
Bok choy may seem like an unlikely choice of greens to use in tacos but their crunchy stems and chewy leaves add a nice textural contrast in this rendition. Canned chipotle peppers are an excellent flavor booster and give this spicy take-out favorite a wonderful smoky taste. Because a little of them will go a long way, you won’t use the entire can. Plan to store the leftover peppers in the refrigerator later in the week. Or to freeze, them divide the peppers among empty ice cube trays and place in freezer; remove the cubes from trays and transfer them to a frozen zip top bag.


Uncooked boneless skinless chicken breast

12 oz, sliced thin

Chili powder

1½ tsp

Cooking spray

4 spray(s)

Whole-wheat tortilla

4 tortilla(s), large

Reduced calorie mayonnaise

¼ cup(s)

Fresh lime juice

1½ Tbsp

Canned chipotle peppers in adobo sauce

1 tsp, stemmed and minced

Ground cumin

½ tsp

Uncooked bok choy

1 pound(s), sliced into thin shreds across stalks and leaves

Cherry tomatoes

8 medium, halved

Fat free sour cream

¼ cup(s)


  1. Season the chicken strips with the chile powder.
  2. Lightly coat a large nonstick skillet or grill pan with nonstick spray; set over medium heat for a couple of minutes. Add the chicken and cook 6 minutes, turning once, or until cooked through. Transfer the strips to a cutting board and cut into 1/2-inch strips.
  3. Heat the tortillas one by one in that skillet or grill pan. Transfer each to a serving plate.
  4. Whisk the mayonnaise, lime juice, chipotles, and cumin in a large bowl until smooth. Add the bok choy and toss well.
  5. Place 1 1/2 cups bok choy slaw on each tortilla; top each with a quarter of the chicken strips. Top each with 4 cherry tomato halves and 1 tablespoon sour cream to serve.
  6. Serving size: 1 filled tortilla