Our shredded chicken taco filling is the perfect base for tacos, burritos, quinoa or rice bowls, and taco salads.
Whether you’re counting calories, trying to please a crowd of picky eaters, or cooking for a loved one with food allergies, this shredded taco filling is the perfect place to start. At with love we are strong advocates for the shared main ingredient solution. Building dinner around one main ingredient gives reduced prep and cooking while allowing flexibility with sides and toppings.
Chicken Taco Filling 3 Ways
During the weight loss phase of my journey, this strategy made social events easier and more enjoyable. I hosted a Super Bowl party and offered a Taco Bar, my guest could make tacos and wraps, while I knew I could make a taco salad. It was a score for everyone because I felt like a great host and also ensured my own needs were met (this is a hard lesson to learn, but important for long term weight loss). I still use this strategy today but my crew has evolved from party goers to picky 9-year-olds;).
Today I used this shredded chicken three ways; on a salad for topped with salsa and roasted corn, my son had a simple chicken and cheese soft taco, and my husband had a rice bowl with guacamole, black beans, salsa, and diced cucumbers.
Chicken Tacos Your Way
For soft tacos, wraps, or burritos you can use a low carb flour tortilla, corn tortilla, or a gluten free wrap. Next, top with guacamole, fresh salsa, your favorite add-ins and squeeze of lime. Finally, roll or fold.
Add-ins could include cheese, guacamole or sliced avocado, diced tomatoes, olives, onions, sauteed peppers, and maybe even some diced jalapenos if you dare.
REDUCING THE CARBS
Low Carb Wraps -Using a low carb wrap can save you 10+ carbs per wrap. LaTortilla Factory’s Low Carb Tortillas are the best I’ve tasted in the low-carb category. I often use just half the wrap, keeping my calories under 50, and use the advice in the next step to have a filling meal.
Fill It Up – The wrap is where most of the calories and almost all of the carbs hang out. One way to reduce carbs is to make your taco into a salad, another option is to stuff YOUR WRAP FULL. Instead of two normal sized wraps, have one wrap with the meat and add-ons that normally go in two. Stuffing your wrap full of chicken and veggies is a way to boost your volume without adding extra carbs.
Salads – The best option! Fill a salad bowl with your favorite greens, then top it with shredded chicken, next add your favorite veggies. At With Love, we are digging: diced green onions, sliced avocado, chunky salsa, and shaved radishes for extra crunch. Taco salads taste fantastic naked because the salsa does double duty as the salad dressing. You can also add a dollop of sour cream or guacamole.
Crunch – Adding crunch to Mexican dishes usually means chips, crispy taco shells, and other fried foods that are high in bad fat and simple carbs. Another option to add crunch is shredded cabbage. Cabbage is a staple atop a fish taco, and for good reason. It retains it’s crunch when placed on hot food, unlike lettuce which wilts under the heat. Cabbage adds a savory flavor, but it doesn’t compete with the main ingredients. When making a taco or wrap you’ll find shredded cabbage remains crunchy longer than lettuce -score!
- 4 chicken breast
- 1 TBSP coconut or olive oil (for browning, optional)
- 1 tomato, diced (or ½ can diced tomatoes)
- 2 TBSP taco seasoning (packaged or homemade)
- 1 cup chicken broth
- Place oil in skill or dutch oven on med-high. Add chicken breast and brown on both sides. Reduce heat to medium, add chicken broth and taco seasoning, and cover. Simmer for 20 minutes. Remove from heat and allow to cool. Shred chicken (I use my hands, but you can use two forks to shred). Add 1 tomato (diced or chunked) and incorporate into the chicken mixture.
- You can sub the tomato for a can of diced tomatoes. If you prefer a bit more sauce, use 1 can, for a less brothy filling use ½ can.