Chipotle Taco Chicken:

NutritionSortLoading...
Loading...

14 oz chicken breast, ground (can sub. pre-ground extra lean chicken)

¼ red bell pepper (80 g), finely diced & squeezed dry

¼ red onion (25 g), finely diced & squeezed dry

1 ½ tbsp Homemade Taco Seasoning (p. 23)

1 tbsp (15 g) chipotle chilis in adobo sauce

¼ tsp: salt, paprika, garlic powder, dried red chili flakes

Select allAdd

Chipotle Glaze:

SortLoading...
Loading...

2 tbsp (28 g) organic grass-fed salted butter, melted

1 tbsp (15 g): chipotle chilis in adobo sauce, raw organic honey

½ tbsp fresh parsley, finely chopped

¼ tsp: paprika, garlic powder, cumin, dried red chili flakes

Select allAdd

To Assemble:

SortLoading...
Loading...

Chipotle Taco Chicken mixture

6 low carb tortillas, edges cut off

Chipotle Glaze, divided

Select allAdd

Chipotle Crema (optional):

SortLoading...
Loading...

¼ cup + 1 tbsp (80 g) 0% Greek yogurt

1 ½ tbsp (25 g) low fat mayonnaise

1 tbsp (15 g): chipotle chilis in adobo sauce, raw organic honey

1 tsp: garlic powder, Homemade Taco Seasoning (p. 23)

¼ tsp paprika

Select allAdd

1. Chop the onion, red pepper and garlic.

2. Chop the parsley.

3. Spread the meat out on a large surface or place it in a bowl.

4. Add the chopped vegetables.

5. Add the spices.

6. Mix well until sticky and uniform.

7. Cut tortillas into squares, cutting off the curved edges.

8. Divide the meat mixture in half. Use one portion to layer 6 tortilla squares, and the other portion for the remaining 6.

9. To assemble, place down a tortilla square and spread a thin, even layer of meat mixture over it.

10. Continue stacking, tortilla, then meat, then tortilla again, until you’ve built 6 layers in total, finishing with a layer of meat on top.

11. Repeat the same process with the second set of tortillas and the remaining meat mixture.

12. Press gently to compact the stack.

13. Slice the layered stacks into 5 even rectangles.

14. Rotate each piece so the bottom tortilla layer presses gently against the top meat layer of the one next to it, helping the blocks hold together.

15. Insert each rectangle carefully onto skewers to hold the layers together.

16. Cut the skewers. You will get 4 skewers.

17. Heat a cast-iron skillet.

18. Combine the butter, lemon zest, minced garlic, chili flakes, salt, and green chili (if using). Place over low heat and let everything melt together slowly, allowing the flavors to infuse.

19. Stir in the honey and mix until fully combined.

20. Preheat your grill to medium heat.

21. Place skewers on the grill.

22. Brush generously with the butter–lemon–honey sauce while cooking, turning often, until golden brown and cooked through (about 10–12 minutes).

23. Serve hot, directly from the skewers.