1 lb boneless, skinless chicken breasts, cut into small pieces
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 packet of low-carb taco seasoning mix (ensure it’s keto-friendly)
4 oz cream cheese, softened
1/4 cup chicken broth
Salt and pepper to taste
Chopped fresh cilantro for garnish
Sliced jalapeños (optional)
For Serving:
Low-carb taco shells (look for almond flour or coconut flour-based shells) or large lettuce leaves for wraps
Shredded lettuce
Diced tomatoes
Sliced avocado
Shredded cheddar cheese (optional)
Sour cream (optional)
Instructions:
1. Prepare the Chicken Filling:
In a skillet, heat the olive oil over medium-high heat.
Add the diced onion and minced garlic. Sauté until they become translucent.
2. Cook the Chicken:
Add the chicken pieces to the skillet and cook until they are no longer pink in the center.
Sprinkle the low-carb taco seasoning over the chicken and stir to coat the meat evenly. Cook for another 2-3 minutes.
3. Add Cream Cheese and Broth:
Reduce the heat to medium-low. Stir in the softened cream cheese until it melts and forms a creamy sauce.
Pour in the chicken broth, and continue to stir until you have a smooth, creamy mixture.
4. Season and Simmer:
Season the mixture with salt and pepper to taste.
Allow the chicken filling to simmer for 2-3 minutes until it thickens slightly.
5. Assemble the Tacos:
If using taco shells, warm them according to package instructions.
Lay out your choice of taco shells or large lettuce leaves.
Spoon the creamy chicken mixture into each shell or leaf.
6. Add Toppings:
Top your Keto Cream Cheese Chicken Tacos with shredded lettuce, diced tomatoes, sliced avocado, and, if desired, shredded cheddar cheese, sour cream, jalapeños, and cilantro.
7. Serve:
Serve your Keto Cream Cheese Chicken Tacos immediately, garnished with fresh cilantro.
