Ingredients
→ Chicken
2½ lb boneless, skinless chicken breasts
→ Creamy Crack Chicken Sauce
6 oz reduced-fat cream cheese, softened
1 packet ranch seasoning
½ cup chicken broth
1 cup reduced-fat shredded cheddar cheese
1 cup reduced-fat mozzarella or Monterey Jack cheese
→ Bacon
6 slices center-cut bacon, cooked and crumbled
→ Tortillas
10–12 small low-carb tortillas (3–5 g net carbs each)
→ Optional Toppings (Use Lightly)
Chopped green onions
Shredded lettuce
Pico de gallo or diced tomatoes
Light sour cream (limit to 1 tablespoon per taco)
Jalapeños
Measured avocado slices (1–2 tablespoons max)
Steps
Add chicken breasts and chicken broth to a large skillet. Cover and cook over medium heat until the internal temperature reaches 165°F (74°C). Remove chicken and shred finely.
Lower heat to low. Add softened cream cheese to the skillet and whisk until smooth. Stir in ranch seasoning until fully incorporated.
Return shredded chicken to the skillet. Gradually stir in cheddar and mozzarella, allowing each addition to melt fully. Fold in crumbled bacon and simmer 2–3 minutes until thick and glossy.
Warm tortillas in a dry skillet or microwave until soft and pliable.
Fill tortillas generously with crack chicken. Add toppings lightly to maintain low-carb macros. Serve immediately.
Tips
- Shredding the chicken finely improves sauce coverage and flavor distribution.
- Keep heat low once cheese is added to avoid grainy texture.
Required Tools
- Large skillet