Mini Naan Folded Tacos
Naan bread tacos filled with BBQ shredded chicken, sweet corn salsa, avocado, shredded lettuce, sour cream, cheese, and green onion. Taking less than 30 minutes to make, these tacos are great for an easy lunch or dinner. For a laidback Cindo de Mayo celebration, serve these tacos along with beans and Spanish rice using AP Spanish Rice Seasoning (#2105). For a delicious dessert, make up a pan of Cinnamon Tres Leche Cake.
Easy Shredded Chicken
If you aren’t already the owner of an Instant Pot, we highly recommend getting one. It has become one of our most-used kitchen gadgets and is especially handy for cooking shredded chicken- especially if you’re meal prepping. For easy shredded chicken, simply add Sun-Land Boneless Skinless Chicken Breast (#5513), Regal Spice Coarse Sea Salt (#1147), AP Coarse Black Pepper (#1028) and reconstituted Custom Culinary Chicken Flavored Soup Base (#1040) (1/3-1/2 cup per chicken breast) to the Instant Pot. Cook for 10 minutes on high, and let it naturally release. Remove the lid and shred it with two forks. Or, add to a mixing bowl and use an electric mixer for easy shredding.
If you like this recipe, try these:
Naan bread tacos filled with BBQ shredded chicken, sweet corn salsa, avocado, shredded lettuce, sour cream, cheese, and green onion.
Mini Naan Folded Tacos
Ingredients:
- 4 Stonefire Mini Naan Bread (#1686)
- 1 cup Sun-Land Boneless Skinless Chicken Breast (#5513), cooked & shredded in BBQ sauce
- 1/2 cup Tagge’s Mild Sweet Corn Salsa (#1154)
- 1/2 cup Simplot Avocado Dices (#1645)
- 1 cup shredded lettuce
- 1/4 cup SupHerb Farms Fresh Frozen Green Onion (#1864)
- Sour cream
- 1/2 cup Mexican Shredded Cheese Blend
Instructions:
- First, warm each piece of naan in a toaster. You want the bread to be soft, so heat on a low setting.
- Then, place on a tray. Add the BBQ chicken, cheese, and desired toppings. Fold in half, and repeat with remaining pieces of naan. Enjoy!
Adapted from: https://www.stonefire.com/recipes/mini-naan-folded-taco/
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