I have a slight obsession with Chicken Tacos, or as I lovingly refer to them – Tikken Chakos. I could eat them every single day and I’d probably never get sick of it.
Using lettuce leaves instead of flour tortillas, though, not only makes it a completely healthy meal, but still a flavor-packed “taco”.
If I didn’t supervise, Cody would probably put every meal we make in a flour tortilla, and even he has come to love using lettuce wraps for our low-carb tacos.
So, believe it or not, we love these Low-Carb Shredded Chicken Tacos just as much as the carby kind.
In my opinion, the only way to have chicken tacos is shredded, and when you boil chicken in a super flavorful broth, it really does make all the difference.
Using just a little chicken broth and a perfect combination of spices, I totally wouldn’t mind eating the shredded chicken and broth as a shredded chicken soup – it’s that delicious!
Now, when you take that and add all the usual chicken taco goodies – sour cream, fresh Pico de Gallo, shredded cheese (and a few black beans if you’re a bean enthusiast like Cody) – you’re left with mouth-wateringly delicious tacos. I promise.
The best thing about it, though? It barely takes 20 minutes to make from start to finish. Can’t beat that!
In other news, Cody and I have put in our 60 day notice at our current apartment. What this means is that we now have a 60 day deadline to finish our Tiny House! (Follow our Tiny House instagram to see regular updates on the progress.)
We, of course, just need to get it to a liveable point by the end of October, and can continue finishing it while living inside it.
Our BIG FINAL DEADLINE, though, is one month later, at the end of November – because at any point in December, our baby boy will make his first appearance in the world.
I definitely don’t want to live in a half-finished tiny house at that point eeek 😬!
Back to low-carb tacos. If you’re into this kind of yumminess – check out these other lettuce and low-carb tacos/wraps we have:
Low-Carb Shredded Chicken Tacos – Pin It!