Sweet Potato and Spinach Chicken Tacos

In a large nonstick pan, heat the oil over medium heat. Add the garlic and sauté for 30 seconds. Add the spinach and sauté for 3 to 4 minutes. Add the sweet potato, cumin, black pepper, and water to the pan. Sauté for 2 minutes. Cover, reduce the heat to low, and cook for 8 minutes.  Add the chicken to the pan and mix to incorporate. Heat for 2 minutes. Fill each tortilla with 1/4 of the chicken and sweet potato mixture. Top with 1 tsp of sour cream and 2 Tbsp of pico de gallo.  Dietitian’s Tip: For the chicken, use leftover cooked chicken or purchase a cooked, rotisserie chicken. Pico de gallo, a fresh salsa, is found in most grocery stores in the refrigerated area of the deli or produce section and adds a lot of flavor and crunch to this recipe. MAKE IT GLUTEN-FREE: Confirm that all ingredients are gluten-free and this dish can be gluten-free. Choices: 1 1/2 Starch, 1 Nonstarchy Vegetable, 2 Lean Protein, 1/2 Fat