High Protein Fried Chicken Tacos

About This Recipe

Baked or air fried from frozen chicken breast bites inside cheese crusted tortillas with low calorie ranch and pickle de gallo.

Ingredients

• 20 oz Frozen Lightly Breaded Chicken Breast Bites*
• 8 Street Taco Flour Tortillas
• 4 oz Shredded Cheese
• 1/2 cup Yogurt Ranch (I use Toby's or Bolthouse Farms)
• 1/2 cup Grillo's Pickle de Gallo (or chopped pickles and peppers)
• Shredded Lettuce
• Honey
• Chili Crisp

Instructions

1. Bake or air fry the frozen chicken bites according to the instructions on its packaging.
2. When the chicken has about 10 minutes left, start on the cheese crusted tortillas by placing 3 tortillas on a nonstick pan or griddle over medium heat. Add 1/2 oz of cheese to each tortilla. Once the cheese starts to melt, flip the tortillas so the cheese side is facing down. Cook for another 1-2 minutes until the cheese turns into a golden brown crust. Repeat for all 8 tortillas.
3. Once the chicken is crispy and cooked through, chop it into bite size pieces and serve on the tortillas. Garnish each taco with about 1 tablespoon of ranch and pickle de gallo, or your desired garnishes.