Chicken Nachos was a staple in our house growing up. I am always looking for ways to cut calories and making meals healthier without cutting flavor!
These easy macro friendly chicken nachos were an easy meal that take 30 minutes or less to prepare.
What I used:
B Free Gluten Free Wraps
Shredded Chicken Breast (I used a rotisserie chicken from my local grocery store)
Reduced Fat Shredded Cheese (I like a Mexican or Taco Cheese Blend)
Half a packet of Low Sodium Taco Seasoning (you can also make your own if you prefer)
Veggies of Choice (I used chopped green, red, and jalapeno peppers and yellow onion. You can use any veggies you like on your nachos! Some people like other pepper varieties or chopped tomatoes, green chiles, black olives, etc.)
Step One: Making Chips Out of Tortillas
Cut the B Free Wraps into triangles (think of it like you’re slicing a pizza). Line a cookie/baking sheet with foil and arrange the triangles on there so they are not over lapping. (Depending how many chips you want this may take a few batches, but they take only a few minutes to make.) Lightly spray the tortillas with a cooking spray of your choice, then season with salt and pepper. Place them on the top rack (or in the broiler if you have a broiler drawer on your oven). Broil for just a minute or two (until slightly browned) then pull them out and flip them over. Lightly spray and salt and pepper the second side once flipped, then return them to the oven for another minute or two until slightly browned on the second side. Remove from oven and put them aside (I usually put them on a plate) then repeat the process until you have enough tortilla chips for your nachos.
Step Two: Prepare the chicken
I purchased a rotisserie chicken then shredded the breast meat. This was a small chicken and made about a cup and a half of chicken for my nachos. A perfect amount for two people.
Add one part mayo to one part plain greek yogurt and the desired amount of taco seasoning. (I used a little less than half a packet, but it depends on how much chicken you have and the taste you prefer).
Mix until fully combined.
Step Three: If your veggies didn’t come chopped up, then I suggest washing and cutting up your veggies so they are ready in advance.
Step Four: Preheat the oven to 350
Step Five: Make the Nachos
Line a cookie/baking sheet with foil (or use the same one you used to make your chips on). Arrange your desired amount of chips overlapping so there are no gaps on the foil. Scoop the chicken mixture onto the chips – (spread out evenly).
If your chicken is cold then put the nacho chips in the oven for a few minutes at this point to warm up the chicken. I’d say probably 5-7 minutes.
Pull the chicken and chips out of the oven and sprinkle with desired amount of cheese and veggies.
Return to the oven until cheese is melted (usually another 5-7 minutes).
I severed mine with Fresh Salsa and Plain Greek Yogurt in place of sour cream. But you could also enjoy with other sauces like guacamole.
Enjoy!
