1 Rotisserie Chicken = 3 Meals -

Ingredients

• 2 cups Rotisserie Chicken Dark Meat (shredded from legs and thighs)
• 8 pieces Corn Tortillas (small (6‑inch) size, warmed)
• 1 whole Lime (sliced into wedges for squeezing)
• 1/4 cup Red Onion (finely diced)
• 2 tablespoons Cilantro (roughly chopped; optional)
• 1/2 cup Salsa (store‑bought or homemade)
• 1 tablespoon Olive Oil (for warming chicken in pan)
• to taste Salt
• to taste Black Pepper

Instructions

1. Shred the Dark Meat

   Remove the legs and thighs from the rotisserie chicken, pull the meat off the bones and shred it into bite‑size pieces using two forks or your hands.

   Time: PT2M

2. Roughly Chop the Chicken

   Transfer the shredded chicken to a cutting board and give it a rough chop to create a more uniform texture for tacos.

   Time: PT1M

3. Warm the Chicken

   Heat a skillet over medium‑high heat, add 1 tablespoon olive oil, then add the chopped chicken. Stir and warm for 2–3 minutes until heated through.

   Time: PT3M

   Temperature: Medium‑high

4. Warm the Tortillas

   Using the same skillet (or a second clean skillet), warm each tortilla for about 15‑20 seconds per side until soft and pliable.

   Time: PT2M

   Temperature: Medium

5. Prepare Garnishes

   Slice the lime into wedges, finely dice the red onion, and roughly chop the cilantro (if using).

   Time: PT2M

6. Assemble the Tacos

   Place a warm tortilla on a plate, add a generous spoonful of chicken, top with diced onion, a drizzle of salsa, a squeeze of lime juice, and sprinkle cilantro if desired.

   Time: PT1M

7. Serve and Enjoy

   Serve the tacos immediately while warm. Enjoy with additional salsa or hot sauce if you like.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g