Here’s what you’ll need:
1 head of Romaine Lettuce
1 lb shredded chicken
taco seasoning (I use Old El Paso’s because it’s gluten free)
1 cup shredded taco cheese
1 can black beans
1 can whole kernel corn
salsa of your choice
Obviously, this is a pretty flexible meal. You can add and subtract to the ingredients to make it your own, or just use whatever you happen to have on hand – one of my favorite ways to cook!
For the chicken, I usually use pre-cooked shredded chicken from my whole roasted chickens. If you don’t use pre-cooked chicken, you’ll need to bake and shred it before you start.
Put your chicken in a skillet and add taco seasoning according to the instructions on your seasoning packet. For mine, I just throw 2/3 cup water and 1/4 cup seasoning into the skillet, mix it well, and let the water cook down for a few minutes.
While that’s cooking, wash your lettuce and split off 8 leaves, keeping them whole so that they’re taco-shaped. Once the chicken is ready, fill the lettuce shells with chicken.
Next, add the cheese (having the cheese directly on top of the hot chicken will help it get melty!), and the other toppings, and serve with chips and salsa.
See? A great dinner for those nights when you’re in a rush!