Ww 6 Points - Soft Tacos With Chipotle Chicken Salad

From WW Magazine. You can make the salad up to a day ahead if you like. You can also use store bought or rotisserie chicken.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 2  tablespoons  reduced-fat mayonnaise
• 1  tablespoon fresh lime juice
• 1  teaspoon  minced chipotle chile in adobo
• 1  small garlic clove, minced
• 3⁄4 lb  skinless  cooked chicken breast, shredded
• 1⁄2 small jicama, peeled and sliced into matchstick size pieces or 1  cup  thinly sliced celery
• 1⁄2 small onion, finely chopped
• 8 (6 inch)  whole wheat tortillas
• 1⁄2 cup chunky salsa

Directions

1. To prepare the salad, blend together the mayonnaise, lime juice, chipotle, and garlic in a medium bowl. Add the chicken, jicama, and onion; toss to coat. Let stand 10 minutes to allow flavors to blend, or cover and refrigerate up to 2 days.
2. Heat the tortillas according to package directions. Keep warm.
3. To serve, spoon 1/2 cup of the salad filling and a tbsp of the salsa into each warmed tortilla.
4. 6 Points per serving (2 tacos).