Ingredients
1 lb ground lean chicken or turkey,
1/2 red pepper,
1/2 green pepper,
1/3 white onion,
1 clove garlic,
2 leaves romaine lettuce,
1/2 tbsp cumin,
1/2 tbsp chili powder,
1 cup shredded iceburg lettuce,
Salsa (store bought),
Tortilla (large),
Mild cheddar cheese,
Preparation
Chop garlic, peppers, onion and romaine-
Add 2 Tbsp olive oil to a medium sized skillet- cook minced garlic until tender add chicken or turkey- add cumin and chili pepper and a dash of salsa-
Cook through-
Add all chopped veggies to a food processor and pulse until smooth-
add veggie mixture to cooled chicken or turkey and stir well freeze in 6 small disposible food storage containers- Cut Tortillas with a round cookie cutter into 3-4 inch “mini” tacos
Packing—-
Meat- Let thaw one hour before packing. Place in lunch box in storage container don’t forget a spoon-
Place 4-5 tortilla rounds in a small sandwich bag-
Include a single serving salsa and a small sandwich bag of shredded mild cheddar and another for the iceburg lettuce-
Kids can assemble and eat their tacos easily.
