A little late posting today because it’s been such a hectic week 🤯 Austin has been asking me to make these tacos for a few weeks now, I made them last summer and he hadn’t stopped talking about them since! They’re pretty simple to make and don’t require a lot of ingredients - or effort 😅

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Servings: 6 (1 serving = 1 taco)

Calories per serving: 206 cal

Protein per serving: 25 g

Carbs per serving: 17 g


3 boneless skinless chicken breasts (~16 oz)

4 cloves minced garlic

1 cup cherry tomatoes (halved)

1/2 cup light sour cream

1/2 cup nonfat plain Greek yogurt

1/4 cup fresh chopped cilantro

1 tsp onion powder

1 tsp black pepper

6 whole wheat carb balance tortillas

6 Tbsp pico de gallo, for serving


1. Cook chicken breasts until done and shred. *I used the Instant pot, added a little low-sodium chicken broth and cooked on high for 10 mins, but you can also boil chicken in water, or bake it in the oven!*

2. Add garlic and cherry tomatoes to pan over medium heat and sauté for 2 mins. Add shredded chicken, sour cream, Greek yogurt, cilantro, onion powder, and pepper to pan and stir well. Cook for an additional 5 mins. 

3. Spoon mixture into tortilla, top with 1 Tbsp pico de gallo and enjoy! 😋

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