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Thai Chicken Tacos

Inspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar before taco time. —Melissa Halonen, Spokane, Washington
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 12 taco shells
  • 1 rotisserie chicken, skin removed, shredded
  • 1 bottle (11-1/2 ounces) Thai peanut sauce, divided
  • 1 medium cucumber, julienned
  • 1 medium carrot, julienned
  • 1/3 cup minced fresh cilantro

Directions

  • Heat taco shells according to package directions. Meanwhile, in a large skillet, combine chicken and 1/2 cup peanut sauce; heat through.
  • In a small bowl, mix cucumber, carrot and cilantro. Serve chicken in taco shells with cucumber mixture and remaining peanut sauce.
Nutrition Facts
2 tacos: 434 calories, 21g fat (4g saturated fat), 62mg cholesterol, 589mg sodium, 31g carbohydrate (14g sugars, 1g fiber), 29g protein.

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