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  • Writer's pictureitsjdieb

15 Minute Shredded Chicken Tacos

I'm here to make your lives easier, but also more delicious. Here's the story behind these - I came back from leg day at the gym and needed some carbs and protein to refuel. So I looked in my fridge and saw I had leftover shredded chicken and mini tortillas. That meant tacos, duh!

The best part was that I barely had to do any prep and the whole recipe took under 15 minutes! All I did was warm up the tortillas, season the shredded chicken, and chop up the lettuce & avocado. That's all. I did add some pickled onions for ~my gut~, but also because I knew they would add a bit of tanginess & crunch to the tacos.

This is a great meal to have when you come back tired from school, work, or the gym. It gets the job done - meaning it's satiating and is a balanced meal. You have your carbs from the tortillas, lean protein from the chicken breast, fiber from the lettuce & onion, and healthy fats from the avocado. So, let's get to it.

Yields: 1

Prep time: 10 minutes (given you have the chicken breast cooked already or are using rotisserie chicken)

Total time: 15 minutes

This recipe is dairy free.



1. 2 cups shredded chicken (either pre-cooked chicken breast or rotisserie chicken)

2. 5 lettuce leaves, finely diced

3. Pickled onions to garnish

4. ½ avocado, thinly sliced

5. 3 mini tortillas

6. Juice 1 lime

7. Salt

8. Black pepper, garlic powder, chili powder, onion powder, paprika, cumin OR taco seasoning if you have it

9. Extra virgin olive oil



1. First, make sure your chicken breast is cooked & shredded or you have rotisserie chicken.

2. Grab a frying pan and drizzle in 1-2 TBSPs of olive oil. Have the heat on medium-high heat. Add in the shredded chicken breast and season with salt, black pepper, garlic powder, chili powder, onion powder, paprika, and cumin to your liking OR use taco seasoning. (I genuinely didn't measure for this recipe, but do salt & black pepper to taste, garlic powder/onion powder/paprika heavy, and cumin/chili powder about ¼ TSP each). Stir and ensure the seasonings are well mixed into the chicken. If the chicken looks white, it needs more paprika. Set the chicken aside once it is warm & seasoned.

3. Now, in another frying pan, spray olive oil on high heat, and warm each tortilla up. Flip onto both sides to evenly cook.

4. Have the lettuce and avocado prepared.

5. Let's put it all together: grab a serving plate and add the warm tortillas. Evenly distribute the lettuce, seasoned chicken, pickled onions, and avocado. Drizzle olive oil and salt to taste if you'd like. Feel free to use some hot sauce.

6. Enjoy!


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