Rotisserie Chicken Tacos
Need an easy and healthy way to use up rotisserie chicken leftovers? These gluten free rotisserie chicken tacos are AMAZING! They're quick and customizable for a simple family dinner in 5 minutes fast!
Servings: 5 tacos
- 5 corn tortillas
- 2 cooked chicken breasts shredded (half of the rotisserie chicken)
- 1 cup pickled onion
- 1/2 cup cilantro
- 1 red bell pepper
- 1 avocado diced
- 2 tbsps Mexican hot sauce I use Valentina
- cojita cheese optional
Cojita cheese isn't easy to come across in the area I live in (I have never seen it) so I topped it with some feta and it was delicious.
These taco stands are awesome for keeping your chicken tacos upright!
Full recipe given: 1 green, 2 red, 2 1/2 yellows, 2 blue.
Per seving: 1/5 green, 1/3 red, 1/2 yellow, 1/3 blue.
Tips to make it fit your containers: measure out the chicken, veggies, cheese in each container and make it fit for what you have allotted for dinner.
Serving: 1g | Calories: 227kcal | Carbohydrates: 20g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 193mg | Potassium: 488mg | Fiber: 5g | Sugar: 3g | Vitamin A: 923IU | Vitamin C: 41mg | Calcium: 41mg | Iron: 1mg