Low Carb Shredded Chicken Tacos

I get a discount obsession with Volaille Tacos, or as I lovingly relate to them - Tikken Chakos. I could eat them every solitary day and I'd belike never get displeased of it.

Using lettuce leaves instead of flour tortillas, though, not only makes it a completely sanguine victuals, but plant a flavor-packed "taco".

If I didn't observe, Promoter would belike put every nutrition we act in a flour tortilla, and yet he has arise to like using lettuce wraps for our low-carb tacos.

So, conceive it or not, we jazz these Low-Carb Sliced Yellow Tacos honorable as such as the carby good.


  • 2 • boneless/skinless chicken breasts [butterflied]
  • 2 cups • chicken broth [enough to cover the chicken]
  • 2 tsp • chili powder
  • 2 tsp • salt
  • 1 tsp • cumin
  • 1/2 tsp • coriander
  • 1/4 tsp • cayenne
  • 2 tbsp • lime juice
  • 12 • artisan romaine lettuce leafs [or any lettuce that has a small "cup" form]
  • to taste • sour cream
  • to taste • fresh pico de gallo
  • to taste/optional • black beans
  • to taste • shredded cheese of choice


  1. Add the chicken, chicken broth, lime juice, salt and spices to a small/medium sauce pan. Be sure that the liquid covers the chicken. Bring to a boil and then simmer for approximately 10 minutes.
  2. Shred the chicken with 2 forks. I like to add it back to the liquid so it can absorbs some of the broth throughout all the shreds.
  3. Now assembled you lettuce tacos: lettuce, sour cream, chicken, pico de gallo, black beans and cheese.
  4. Enjoy!

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