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 don’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*
  • Guacamole*
  • Lettuce
  • Hot Salsa (or choice)
  • Sea Salt
  • Adobo
  • Pepper
  • 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.  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 – 1 Serving (Can be lower/higher depending on brand/additions):

Calories: 321

Protein: 31

Carbs: 25.5

Fat: 10.5

Written by Louis