Description
These easy low FODMAP chicken tacos are the make-ahead meal you’ve been waiting for!
Ingredients
Scale
- 4 chicken breasts
- 1 cup leeks – green part only, diced
- 1 cup low FODMAP chicken broth
- 1/2 cup fresh parsley, chopped
- 2 tbsp low FODMAP cane sugar syrup
- 2 tsp chilli powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 lime, zested
- 12 brown rice tortilla wraps
- 1 cup shredded red cabbage
- 3 radishes, thinly sliced
- 1 cup lactose-free sour cream
Instructions
- Place your chicken in an airtight container or bag. Combine leeks, chicken broth, parsley, cane sugar syrup, chilli powder, cumin, salt, cayenne pepper, and lime zest in a small bowl. Then add the mixture to the chicken. Let the chicken sit for 30 minutes (or place the container directly in the freezer!).
- Place the marinated chicken in your slow cooker and cook on low for 5 – 6 hours. *If your chicken was in the freezer, it will need to thaw for 24-36 hours before going in!
- Once the chicken is nice and tender, shred the chicken using 2 forks. You can do this directly in your slow cooker or transfer the chicken breasts to a bowl or plate. Either way, put the shredded chicken back into the slow cooker to soak up all the lovely juices!
- Next, warm up a medium to large frying pan and place your tortillas in the pan in small batches to help warm them up (this is super tasty and will help keep your tortilla from cracking). Serve your chicken tacos warm with shredded cabbage, radishes, and sour cream.
Notes
Recommended low FODMAP serving – 2 chicken tacos per sitting
- Prep Time: 30 min
- Cook Time: 5 hours
- Category: Dinner
- Method: slow cooker, crock pot
Nutrition
- Serving Size: 2 tacos
- Calories: 485
- Sugar: 10 g
- Sodium: 830 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 30 mg
Keywords: low FODMAP chicken tacos, low FODMAP spicy chicken tacos