High Protein Crack Tacos (Print Version)
Juicy chicken, creamy cheese sauce, and bacon fill low-carb tortillas for a hearty, protein-packed dish.
# Ingredients:
→ Poultry
01 -
2 1/2 pounds boneless, skinless chicken breasts
→ Sauce
02 -
6 ounces reduced fat cream cheese, softened
03 -
1 packet ranch seasoning
04 -
1/2 cup chicken broth
05 -
1 cup reduced fat shredded cheddar cheese
06 -
1 cup reduced fat shredded mozzarella or Monterey Jack cheese
→ Bacon
07 -
6 slices center cut bacon, cooked and crumbled
→ Tortillas
08 -
10 to 12 small low-carb tortillas, 3 to 5 grams net carbs each
→ Optional Toppings
09 -
Chopped green onions
10 -
Shredded lettuce
11 -
Pico de gallo or diced tomatoes
12 -
Light sour cream, maximum 1 tablespoon per taco
13 -
Sliced jalapeños
14 -
Avocado slices, 1 to 2 tablespoons per serving
# Steps:
01 -
Place chicken breasts and chicken broth in a large skillet. Cover and cook over medium heat until the chicken registers an internal temperature of 165°F. Remove and finely shred the chicken.
02 -
Reduce heat to low. Whisk softened cream cheese into the skillet drippings until smooth. Blend in ranch seasoning until fully combined.
03 -
Return shredded chicken to the skillet. Gradually stir in shredded cheddar and mozzarella, allowing each cheese to melt fully before adding the next. Fold in cooked, crumbled bacon. Gently simmer for 2 to 3 minutes until mixture is thick and glossy.
04 -
Heat tortillas in a dry skillet or microwave until soft and flexible.
05 -
Spoon generous portions of crack chicken mixture onto warmed tortillas. Add desired toppings sparingly to keep carbohydrates low. Serve immediately.
# Notes:
01 -
Finely shredding the chicken enhances sauce absorption for optimal flavor.
02 -
Select reduced fat cheese and cream cheese to achieve a higher protein-to-fat ratio while maintaining creaminess.