Dinner
Sheet Pan Chicken Tacos
3 servings
portions5 minutes
temps actif20 minutes
temps totalIngrédients
6 Siete Almond Flour Tortillas
1 Rotisserie Chicken (Breasts) (Shredded)
1/2 Package (4 oz) Mexican 4-Cheese Blend
Medium Onion (Chopped)
Limes (Wedged)
Low-Fat Sour Cream
Cilantro
Avocado (Diced)
Hot Sauce- I used yellow bird habanero hot sauce.
Instructions
Pre-heat oven to 425 F and set your rack to the middle position.
Add 6 tortillas in an even layer on an XL pan. Add about 1/3-1/2 cup of shredded chicken to half of your tortilla in an even layer. Followed by about 1/4 cup of shredded cheese on top of the shredded chicken.
Fold the empty side of your tortilla over the chicken and cheese filled portion and press down firmly so that the tortilla stays closed.
Bake your tacos for about 12-13 minutes or until they begin to crisp up.
Top with your favorite garnishes and toppings and serve!
Nutrition
Taille de Portion
-
Calories
404 kcal
Lipides Totaux
16 g
Lipides Saturés
1 g
Lipides Insaturés
0.01 g
Acides Gras Trans
-
Cholestérol
0.1 mg
Sodium
191 mg
Glucides Totaux
20 g
Fibres Diététiques
4 g
Sucres Totaux
1 g
Protéines
46 g
3 servings
portions5 minutes
temps actif20 minutes
temps total