To make a total of six tacos, you will need…
2 cups of shredded chicken breast – Note: If you read my last post, the Chicken Caesar Wrap post, you would know that I boiled five chicken breasts for 18 minutes, then shredded it all after it cooled. Shredded chicken breast is great to have in the fridge ready to go if you know you’re going to have a busy week ahead. Mix the chicken with salad or add it to a bean burrito, make chicken sandwiches, it’s endless!
Lawry’s Taco Seasoning
2 Tblspns of water
1/2 tsp of cayenne pepper(or more if you want a spicier taco)
1/2 cup of salsa(red or green)
Pinch of salt
Six corn tortillas
Set the taco mix with water aside.
If you have a toaster oven, use it for the tortillas. It’s fast, and it doesn’t heat up the whole kitchen. Bake these until the cheese has fully melted.
While the tortillas are baking, start working on the shredded chicken.
Spray a medium pan with a nonstick spray. Turn on the stove to a medium to high heat. Pour in the shredded chicken, sprinkle some cayenne pepper, a pinch of salt, 1/2 cup of salsa and the taco mix with water and stir all ingredients together…
Place a lid on top of the pan to contain the heat. The chicken should only take about 4 minutes to fully heat up.
By the time the chicken is nice and hot, the tortillas should be ready.
Take the tortillas out once the cheese has fully melted.
And these are my delicious 5-Minute Chicken Tacos! Give ’em a try. You’ll love it!
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