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.
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Ingredients:
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
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