SHREDDED CHICKEN MINI TACOS

Prep

15 Mins

Cook

10 Mins

Serves

Macros per serving

Calories

171

Protein

15g

Carbs

12g

Fat

Instructions

5 steps

1In a bowl, combine shredded chicken with garlic powder, salt, and pepper. Mix well.
2Lightly spray or brush each tortilla with olive oil. Fill with chicken, shredded cheese, and chopped parsley.
3Heat a skillet over medium heat and cook each taco 1–2 minutes per side until golden and crispy.
4While tacos cook, mix all sauce ingredients in a small bowl until smooth.
5Serve tacos warm with a drizzle or side of the creamy adobo sauce. • 2 cups (280g) shredded cooked chicken (you can use a rotisserie chicken) • 8 Mission Street Corn Tortillas (or Ole Wellness mini wraps) • ½ cup (56g) shredded cheese • 1 tablespoon (4g) chopped parsley • 1 tablespoon (15g) olive oil or olive oil spray, for crisping • Seasonings: garlic powder, salt, pepper, to taste • ½ cup (113g) non-fat Greek yogurt • 2 tablespoons (30g) light mayonnaise • 1 tablespoon (15g) adobo sauce • Juice from ½ lime (about 15ml) • 1 tablespoon (21g) honey • Salt and pepper, to taste