Name: Sheet Pan Chicken Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 servings
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.

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Dinner

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!

1 Rotisserie Chicken (Breasts) (Shredded)

1/2 Package (4 oz) Mexican 4-Cheese Blend

Hot Sauce- I used yellow bird habanero hot sauce.

Sheet Pan Chicken Tacos

配料

步骤

营养

准备好开始烹饪了吗？