2 to 3 chicken breasts (boneless, skinless and butterflied)
1/3 cup water
2 tbsp apple cider vinegar
1 tbsp honey
6 low carbs tortillas
2 cups chopped greens
1 cup diced tomatoes
1/2 cup shredded cheese
1/2 cup low fat sour cream
1/2 cup salsa
1 cup of your fav taco toppings (optional)
In a large bowl, combine marinade, water, apple cider vinegar & honey. Mix thoroughly. Add chicken, mix and marinate in refrigerator for at least 45 mins.
In a greased jumbo muffin pan, place arrange tortillas creating a cup. Overlapping will a occur and is accepted. Bake tortillas for 8 to 10 mins at 375 degrees til crisp.
Remove chicken from fridge and grill til internal temp reaches 165 degrees. Dice chicken into 1/2 inch cubes.
Layer chicken, veggies and cheese into taco cup as you see fit.
Garnish w/ lime.
Serves 3 to 4.