Chicken Tacos

So this is my breakfast this morning. Sorry for the half-eaten look, I was on my way in to work.

Yesterday this was lunch. I find this recipe really useful to have in the fridge and have been keeping a container of it there all the time.

Easy Chicken Taco Filling

1 rotissere chicken, shredded
           or
1 pkg chicken breasts, roasted with Chipotle Olive Oil*
2-4 tsp Taco Blend seasoning
2 tbsp Chipotle Olive Oil

Place your shredded chicken in a pan and turn it to med-low. Add the Basiks blend and 2 tbsp Chipotle Olive Oil. Stir it around until well combined and piping hot.

Serve with taco fixings like sour cream, lettuce, beans, salsa, guacamole and cheese.

This breakfast wrap included a scrambled egg, some bell peppers, sour cream and cheese as well.

*Roasted chicken breasts in oil

Heat your oven to 400degrees. Brush both sides of your chicken in Chipotle Olive Oil and sprinkle with salt and pepper. Put in the oven and wait 30minutes. Take them out and let them cool slightly. Shred using two forks. Make tacos using the above directions.

Hope everyone has a good time at the FACT Aids walk today!