P28 Taco Fiesta Bowl

Nutritional Facts: 

• Calories - 530
• Fat - 23.6g
• Carbohydrates - 36.1g 
• Fiber - 8.7g
• Protein - 50g

Ingredients: 

• P28 High Protein Flat Bread
• 4oz Chicken
• Pepper - as needed 
• Hot Chili Pepper Flakes- as needed 
• Mrs. Dash - as needed 
• 1/2 cup Chopped Romaine Lettuce
• 4 chopped Cherry Tomatoes 
• 1/4 cup Chopped Cucumber
• 1/2 serving (1/8 cup) Daiya Dairy Free Pepperjack Cheese Shreds
• 1 tbspn. Guacamole 

Directions: 

• Pre-heat oven to 400 degrees F

Make the chicken:

• Spray a skillet with PAM non-stick cooking spray
• Cook extra lean ground chicken over medium heat
• Once cooked, measure 4 oz of chicken into a bowl. Place the rest in the fridge.
• Season with pepper, hot chili pepper flakes, etc.

Make the taco bowl:

• Spray a “Perfect Tortilla Pan“ with PAM non-stick cooking spray
• Mold one P28 Flat Bread into the pan (see photo)
• Using scissors, cut off the excess flat bread (see photo)
• Cut the extra pieces into triangles if you want to make them into tortilla chips. Lay them flat on a cookie sheet coated with PAM … and spray the top sides of the tortillas with another dose of PAM
• Place both the taco bowl & the cookie sheet in the oven for 4 minutes and then turn the oven off… just leave them in the oven for another 3-4 supervised minutes until they are crispy (don’t burn them!)

Fill the taco bowl:

• Remove the taco bowl from the pan and load it with:
  • 1/2 cup chopped romaine lettuce
  • 4 chopped cherry tomatoes
  • 1/4 cup chopped cucumber
  • 1/2 serving (= 1/8 cup) of Daiya Dairy Free Pepperjack Cheese Shreds
  • 1 TBSP of guacamole (I buy mine pre-made, such as Garden Fresh Gourmet Mild Guacamole)
  • Season with pepper, hot chili pepper flakes, Mrs Dash (Fiesta Lime Flavor), etc.