Shredded Chicken, Lentil and Quinoa “Tacos”


1 rotisserie chicken, breast shredded with a fork

1 cup quinoa, cooked in a rice cooker with 2 cups chicken broth

1 cup lentils, cooked according to package

3 romaine lettuce leaves, to use as “shells”

taco sauce or salsa


Spoon quinoa and lentils into each shell. Top with rotisserie chicken, salt and pepper.

I also added some taco sauce for a bit of spice! You can add any seasonings you want, as well as avocado, black beans, and corn!


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