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Indian Tacos

“When I was little, I lived in San Francisco, and was exposed to all sorts of culture and food,” says Dillon. “One of my favorites was Indian food, so I decided to make an Indian style dish. I would serve this dish with mango and chai.“ - Dillon Andrews, Age 12, Wyoming

Makes 6 Servings


  • ½ cup tikka masala simmer sauce
  • ½ rotisserie chicken, shredded
  • ½ can garbanzo beans, rinsed and drained
  • ¼ cup fresh cilantro
  • ¼ cup peeled and diced sweet onion
  • ¼ cup diced bell pepper
  • ½ cup diced tomatoes
  • ½ a lemon
  • Dash of salt
  • 6 whole-wheat tortillas
  • ¼ cup plain Greek yogurt  


  1. In a large sauté pan, combine the tikka masala simmer sauce, shredded chicken, and garbanzo beans over medium heat and cook for about 5 minutes, or until warmed through.
  2. Meanwhile, in a large bowl, combine the cilantro, onion, bell pepper, and tomatoes. Squeeze the lemon juice over the mixture and add a dash of salt. Gently mix the vegetables together.
  3. Top each tortilla with some chicken, a generous helping of vegetables, and a tablespoon of yogurt. Roll up, serve, and enjoy!  

311 calories; 6g fat; 35g carbohydrates; 29g protein

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