Chicken Taco Bowl

Chicken Taco Bowl (Gluten Free + Lactose Free)

Posted by Kim McCosker on

Chicken Taco Bowl (Gluten Free + Lactose Free)

Serves 4 people


  • 4 16cm GF corn tortillas
  • 2 skinless chicken breasts (cooked and shredded)
  • 275 gram (jar) GF mild salsa
  • 1 large avocado, de-seeded


  • To make the taco bowls; warm the tortilla in a microwave for 20 seconds or until slightly pliable.
  • Drape over large ramekins or nest inside muffin cups.
  • Bake in preheated 180C oven until crisp, 10 to 15 minutes.
  • Then, combine the chicken and salsa in a non-stick pan and gently heat through, stirring occasionally.
  • Meanwhile, remove skin from avocado and place its flesh into a small bowl, season well with sea salt and cracked pepper and mash with a fork until smooth and creamy.
  • Divide the chicken across the taco bowls and top with creamy avocado.

Recipe Notes

Optional: Legumes are a rich source of protein and fibre, add a small can of drained kidney beans (75g) to this mixture for just 95 calories.
Serve with fresh salad greens and coriander leaves.
Nutrition Facts
Chicken Taco Bowl (Gluten Free + Lactose Free)
Amount Per Serving
Calories 519.6 Calories from Fat 182
% Daily Value*
Fat 20.2g31%
Saturated Fat 5.2g33%
Sodium 1003.4mg44%
Carbohydrates 38.2g13%
Fibre 4.6g19%
Sugar 7.8g9%
Protein 43.6g
Kilojoules 2174.9kJ25%
* Percentage based on 2000 calorie diet daily value.

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