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Mini Chicken Tacos

by Claire Nolan featured in 4 Rotisserie Chicken Lunches

Under 30 min

Under 30 min

Ingredients

for 1 serving

  • ½ cup
    shredded chicken (65 g)
  • 2 small flour tortillas
  • 2 tablespoons
    white onion, finely diced
  • 6 cherry tomatoes, sliced in half
  • ½ cup
    spanish rice, cooked (225 g)
  • ¼ cup
    black beans (45 g)
  • ¼ cup
    shredded lettuce (20 g)
  • ¼ cup
    mexican blend cheese (25 g)
  • ¼ cup
    salsa (65 g)
    Calories 754
    Fat 22g
    Carbs 93g
    Fiber 7g
    Sugar 8g
    Protein 43g

Estimated values based on one serving size.

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Preparation

  1. Place shredded chicken in a reusable container and fold flour tortillas and place on top of the chicken. Add onions, tortillas, cooked Spanish rice, black beans, lettuce, and cheese using cupcake tin liners to separate toppings. Place salsa in a small reusable container.
  2. Enjoy!
 

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