High-Protein Crack Chicken Tacos
A creamy, cheesy, protein-rich taco filling made with tender shredded chicken, ranch seasoning, and crispy bacon, served in low-carb tortillas for a satisfying yet balanced meal.
Ingredients
For the Chicken Filling
- 2½ lb boneless skinless chicken breasts
- ½ cup chicken broth
For the Creamy Sauce
- 6 oz reduced-fat cream cheese softened
- 1 packet ranch seasoning
- 1 cup reduced-fat shredded cheddar cheese
- 1 cup reduced-fat mozzarella or Monterey Jack cheese
For the Bacon
- 6 slices center-cut bacon cooked and crumbled
- For Serving
- 10 –12 small low-carb tortillas
Optional Toppings
- Chopped green onions
- Shredded lettuce
- Pico de gallo or diced tomatoes
- Light sour cream about 1 tablespoon per taco
- Jalapeños
- Avocado slices 1–2 tablespoons max
Instructions
- Cook chicken breasts with broth in a covered skillet over medium heat for 15–20 minutes until 165°F (74°C). Remove, rest if needed, then shred finely.
- Reduce heat to low, add softened cream cheese, whisk until smooth, then stir in ranch seasoning. Add a little broth if too thick.
- Return shredded chicken, add cheddar and mozzarella gradually while stirring until melted. Fold in bacon and simmer 2–3 minutes until thick and glossy.
- Warm tortillas in a dry skillet about 20 seconds each side or microwave 15–20 seconds until soft.
- Fill tortillas with chicken mixture, add toppings lightly, and serve warm immediately.