Chicken Taco Bowl l Gluten Free + Lactose Free l 4 Ingredients4 Ingredients
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Chicken Taco Bowl (Gluten Free + Lactose Free)
  • 4 16cm GF corn tortillas
  • 2 skinless chicken breasts (cooked and shredded)
  • 275 gram (jar) GF mild salsa
  • 1 large avocado, de-seeded
  1. To make the taco bowls; warm the tortilla in a microwave for 20 seconds or until slightly pliable
  2. Drape over large ramekins or nest inside muffin cups
  3. Bake in preheated 180C oven until crisp, 10 to 15 minutes
  4. Then, combine the chicken and salsa in a non-stick pan and gently heat through, stirring occasionally
  5. Meanwhile, remove skin from avocade and place its flesh into a small bowl, season well with sea salt and cracked pepper and mash with a fork until smooth and creamy
  6. Divide the chicken across the taco bowls and top with creamy avocado
Recipe Notes

Optional: Legumes are a rich source of protein and fibre, add a small can of drained kidney beans (75g) to this mixture for just 95 calories.

Serve with fresh salad greens and coriander leaves.

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4 Ingredients