Low-Carb Shredded Chicken Tacos

I have a slight obsession with Chicken Tacos, or as I lovingly refer to them – Tikken Chakos. I could eat them every single day and I’d probably never get sick of it. Using lettuce leaves instead of flour tortillas, though, not only makes it a completely healthy meal, but still a flavor-packed “taco”.

If I didn’t supervise, Cody would probably put every meal we make in a flour tortilla, and even he has come to love using lettuce wraps for our low-carb tacos. 

So, believe it or not, we love these Low-Carb Shredded Chicken Tacos just as much as the carby kind. I don’t feel bad saying that this is The BEST Shredded Chicken Taco recipes on the internet.

INGREDIENTS

• 2 • boneless/skinless chicken breasts [butterflied]
• 2 cups • chicken broth [enough to cover the chicken]
• 2 tsp • chili powder
• 2 tsp • salt
• 1 tsp • cumin
• 1/2 tsp • coriander
• 1/4 tsp • cayenne
• 2 tbsp • lime juice
• 12 • artisan romaine lettuce leafs [or any lettuce that has a small "cup" form]
• to taste • sour cream
• to taste • fresh pico de gallo
• to taste/optional • black beans
• to taste • shredded cheese of choice

INSTRUCTIONS

1. Add the chicken, chicken broth, lime juice, salt and spices to a small/medium sauce pan. Be sure that the liquid covers the chicken. Bring to a boil and then simmer for approximately 10 minutes.
2. Shred the chicken with 2 forks. I like to add it back to the liquid so it can absorbs some of the broth throughout all the shreds.
3. Now assembled you lettuce tacos: lettuce, sour cream, chicken, pico de gallo, black beans and cheese.
4. Please visit Low-Carb Shredded Chicken Tacos for full instructions