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!
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.
See? A great dinner for those nights when you’re in a rush!