Keto/ Low Carb Mexican Chicken Pizza
Preheat ovent to 350 degrees
Place the chicken breasts into a pot with water leaving at least an inch of space in the pot.
Add the salt, pepper, bay leaf and chicken buillon to water.
Boil until the chicken is done approx. 12 to 15 minutes. Use a thermometer to check; chicken should read 165.
Meanwhile start on your sauce, to a small sauce pan add tomato sauce, vinegar, water and taco seasoning. Let simmer for 10 minutes.
When your chicken is done, transfer to a small bowl or cutting board and allow to cool.
Shred when cooled.
Next, let's crisp up your torillas. Drizzle avacado oil in skillet.
Add tortillas one at a time and cook on each side until the edges are brown and tortilla is crisp.
Place on paper towel to drain
Now assemble your pizzas. To one totilla add taco sauce, chicken and cheese.
To the second tortilla add sauce and place it on top of the tortilla with the chicken and cheese.
Place in the oven until the cheese melts.
Remove from oven, cut into fours and enjoy!
6 low carb tortillas (I used Mama Lupe's)
1 chicken breast
1 pinch of salt & pepper
1 small bay leaf
1 tsp. chicken bouillon
1 tbs avocado oill
For the Sauce
1 15oz. can tomato sauce
2 tbs Sincerely Legenia Taco Seasoning OR your favorite taco seasoning
2 tbs. vinegar
1/3 cup water