I sea mini taco's

Looking for the perfect snack? These mini tacos with creamy pulled chicken are not only a feast for the eyes, but also for your stomach. And the best thing is: you can enjoy them without any guilty feelings because the macros of these mini taste bombs are amazing.

By Thamar Bos from @thamargoesbananas

Thamar Bos
Thamar Bos@thamargoesbananas
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"These green wraps contain much more fiber than normal wraps, are rich in protein, and are full of (sea) vegetables."
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Ingredients (for 8 mini taco's)

  • 1 of Seamore’s Seaweed Wraps
  • 250g chicken breast
  • 1/2 bell pepper
  • 2 spring onions
  • 2 tsp chicken herbs
  • 25g dairy spread light
  • Optional: Sour cream

Preparation

  • Preheat the oven to 180 degrees and fry the chicken breast within 15 minutes.
  • Cut 8 small rounds from the wrap, finely chop the bell pepper and cut the spring onion into rings.
  • Fold the circles in half and hang them ‘over’ the oven rack. Bake the tacos crispy within 5 to 10 minutes. Keep a close eye on them as they burn quickly.
  • Pull the chicken apart with two forks and season with the chicken seasoning. Then stir the dairy spread through the pulled chicken.
  • Fill the tacos with the pulled chicken and finish with the chopped bell pepper and spring onion. Top with sour cream if desired. Enjoy! 💚

You need the following product to prepare this dish:

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