1 lb 10 oz
shredded chicken breasts (737 g)
(2
large chicken breasts)
Chicken stock
(mine is usually homemade)
8 oz cream cheese
(250 g)
1/4 cup heavy cream (60 mL)
1/4 cup water (60 mL)
2 tsp minced
garlic, from a jar (10 mL)
2 tsp chili
powder (10 mL)
2 tsp ground
cumin (10 mL)
1 tsp black
pepper (5 mL)
1/2 tsp
salt (2 mL)
Cheese Taco, OR Cheese Wrap:
1 oz grated
Mozzarella cheese (30 g)
1 oz grated Swiss
cheese (30 g)
Topping ideas:
Salsa
Diced green
pepper or jalapenos
Sour Cream
Grated cheese
Diced Avocado
To make shredded chicken, I simply place my three chicken breasts in the bottom of a slow-cooker and submerge them with chicken stock. Cook on high for 4 hours and then use two forks to shred each chicken breast.
In nonstick frying pan, combine cream cheese (cut into pieces), heavy cream, water, minced garlic, whili powder, cumin, black pepper, parsley and salt. Stir occasionally and towards the end whisk well to combine into a rich, thick sauce. Add chicken and cook 2 minutes to heat through. Fill hard Taco or soft Tortilla with this chicken filling and add toppings of choice.
Cheese Taco: To make the hard taco, sprinkle combine grated Mozzrella cheese and Swiss cheese and sprinkle into a circle to fill a 6-inch (15 cm) nonstick pan. Cook until browning at the edges and easy to flip. Flip and cook the other side briefly. Fold over a spoon to keep it open while it cools.
Cheese Wrap: Sprinkle combined Mozzarella
cheese and Swiss cheeses in the shape of a cirlcle on a piece of parchment
paper. Cover with another piece of parchment paper. Nuke
15 seconds in the microwave oven. Remove and using a rolling pin,
roll out into a cohesive circle. Allow to cool before filling. You
can hurry the process by refrigerating it briefly. This is a
beautiful, flexible cheese wrap. When you place the warm filling in
the tortilla, it makes it even tastier. Fold and enjoy!
Helpful Hints:
To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.
Add water to cover. Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2 tsp
(2 mL) thyme (optional) and 1/2 tsp (2 mL)
black pepper. Optionally add some cut up onion and 1 chopped carrot. Place
slow-cooker on low and cook overnight. Strain and either refrigerate or
freeze the chicken stock in an airtight container. This chicken stock
makes a wonderful base for soups and gravies.
Yield: 1 Taco OR Tortilla
1 serving
196.8 calories
14.2 g protein
14.8 g fat
0 g fiber
1.7 g net
carbs
Yield: 1 filled Taco/Wrap
1 serving
312.1 calories
29 g protein
20.3 g fat
0.1 g fiber
2.3 g net
carbs