Ingredients:
3 oz grilled chicken breast, chopped
2 pieces cooked (turkey) bacon, diced
½ avocado, diced
2 tablespoons reduced fat ranch
½ cup diced tomatoes
2 cups chopped romaine lettuce
3 slices 2% milk provolone
cooking spray
Directions:
1. To make the provolone taco shells: Place 1 slice of provolone cheese on a paper plate (must be coated or leakproof) greased with cooking spray. Microwave on high for 60 seconds
2. Remove from microwave immediately and, if necessary, reform cheese into a circle. Wait 5 seconds for the cheese to cool and then form into a taco shell shape on the edge of a dish or skinny rolling pin. Let cool until set. Repeat for the remaining 2 slices of cheese.
3. To make the filling: Toss the chicken, avocado, bacon, tomatoes, ranch, and lettuce to combine
4. Fill the cooled taco shells with the lettuce mixture. Serve any extra as a side-salad
Yields 1 Serving ~ Per Serving: 1 Lean, 3 Greens
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