Sheet Pan Chicken Tacos

• servings: 3 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

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.

Directions

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

• Calories: 404 kcal
• Total Fat: 16 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0.01 g
• Cholesterol: 0.1 mg
• Sodium: 191 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 4 g
• Total Sugars: 1 g
• Protein: 46 g