Low-Carb Taco Bowl
Backstory: I love Hispanic food (duh because Im partially Hispanic). I am also on contest prep, I need to know how much I’m eating so I donâ€™t over/under eat. We all know going to the local diner or Mexican spot, we will more than likely overeat (and overdrink on that Sangria. AY DIOS!!!!!)
This was a way for me to satisfy my want for tacos and hopefully will satisfy your craving while on prep!
- 1 – Low Carb/High Fiber tortilla wraps
- Ground Chicken*
- Hot Salsa (or choice)
- Sea Salt
- Cheese (if desired)*
- Sour Cream (if desired)*
- Cupcake Tray turned upside down
*Measure out to fit your necessary macro/calorie intake for your meal.
Preheat oven to 375.Â If using non-stick tray, great, otherwise spray non-stick and place the tortilla in-between the cups of the cupcake tray. Place in oven and let cook until hardened.
How to prepare the chicken:
Season chicken to taste. I like to use Adobo, salt, pepper, Mexican Chili Powder. Hand mix seasoning and chicken in a bowl. Place in frying pan at med-hi heat. While cooking, every so often chop up chicken with spatula and make sure all the chicken cooks. Keep covered otherwise.
Putting it all together:
The tortilla shell should be crispy by now. Place chicken, guacamole, lettuce, and salsa in shell. Add cheese and/sour cream if desired.
Nutrition Facts â€“ 1 Serving (Can be lower/higher depending on brand/additions):