Sheet Pan Chicken Tacos

• porcje: 3 servings
• czas aktywny: 5 minutes
• całkowity czas: 20 minutes

Składniki

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.

Wskazówki

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!

Wartości Odżywcze

• Kalorie: 404 kcal
• Tłuszcz Całkowity: 16 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 0.01 g
• Cholesterol: 0.1 mg
• Sód: 191 mg
• Węglowodany Całkowite: 20 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 1 g
• Białko: 46 g