Dinner
Sheet Pan Chicken Tacos
3 servings
porzioni5 minutes
tempo di preparazione20 minutes
tempo totaleIngredienti
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.
Istruzioni
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!
Nutrizione
Dimensione della Porzione
-
Calorie
404 kcal
Grassi Totali
16 g
Grassi Saturi
1 g
Grassi Insaturi
0.01 g
Grassi Trans
-
Colesterolo
0.1 mg
Sodio
191 mg
Carboidrati Totali
20 g
Fibra Alimentare
4 g
Zuccheri Totali
1 g
Proteine
46 g
3 servings
porzioni5 minutes
tempo di preparazione20 minutes
tempo totale