Get it? Let-Us = Lettuce! Bahahaha. Ok, I'll stop now. Or will I?

My chicken Lettuce Tacos are friggin awesome because they are:

• Fresh & crisp

• Incisable (is that a word? ... i.e. you can incise into them)

• Low carb

• High protein

• And unlike Taco Bell, these are not made with Grade F beef or Refried Bean Paste ... so you won't get a Taco Belly or the back door trots.

Nutritional Facts

Serving Size: Entire Recipe

Calories: 254

Protein: 39.2 grams

Carbs: 12.5 grams

Fat: 6.3 grams

Cooking Instructions

Ingredients:

• 5.5 oz Boneless Skinless Chicken breast

• 3/4 cup of sliced zucchini

• 1/8 cup of Daiya Dairy Free Cheese Shreds

• 3 cheery tomatoes

• 2 cups of Romaine Hearts

Directions:

1. Boil a Chicken Breast (Note: for making chicken salad, you get the best results by boiling the chicken).
   
   

2. Spray a non-stick skillet with PAM non-stick cooking spray and cook zucchini and Daiya Dairy Free Cheese Shreds.
   
   

3. In a food processor: add 5.5 oz of chicken, the cheesy zucchini and the cherry tomatoes.
   
   

4. Pulse to create the chicken salad. Don't overpulse it... you don't want a puree.

5. Snap the stems off of 2 cups worth of Romaine Hearts. (I buy mine pre cut & washed to save time).
   
   

6. Add the chicken salad to the Romaine Hearts. These are your tacos!
   
   

7. Enjoy!

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