Cooked chicken and other fillings stuffed inside corn tortillas and baked until crispy. Perfect for a quick meal or prepping in bulk.


6 Extra Thin Corn Tortillas I used Mission
6 oz Cooked Chicken Breast chopped or shredded (or your choice of filling)
1/2 C (56g) Shredded Cheddar or your choice of cheese

  1. Preheat the oven to 400F.
  2. Microwave the tortillas for 30-45 seconds so they're more pliable for folding.
  3. Add the chicken and peppers (or your choice of filling) to one half of each tortilla. Top with cheese before folding over. Gently press down to seal each taco.
  4. Place a baking sheet or flat surface with a bit of weight on top of the tacos to press them down. This prevents the tacos from opening during baking and helps the cheese fully seal the tacos so they stick together after baking.
  5. Bake for 8-12 minutes or until the tortillas are golden brown. Be careful not to burn.
Recipe Notes
  • Each baked chicken taco has 3 Smart Points.
  • Nutrition facts may vary based on your filling selection. These nutrition facts are with plain, cooked chicken breast.
  • To reheat prepped tacos, bake or air fry at the same temperature you cooked the tacos for 2-4 minutes or until warm throughout and crispy again.


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