• 1 corn tortilla
  • ¼ cup grilled chicken
  • ¼ cup cilantro lime rice
  • 1 tablespoon chopped aged cheddar cheese
  • 1 tablespoon creamy cilantro dressing

Chicken Tacos (Low FODMAP)

I made these chicken tacos with some leftover grilled chicken my husband made the night before. I assembled the chicken on a corn tortilla, with my low FODMAP Mexican rice, topped with aged cheddar and my creamy cilantro dressing, and it was pretty yummy!

Servings: 1 taco

food-gluten-free (1)

Gluten Free

food-low-fodmap (1)

Low FODMAP

food-nut-free (1)

Nut Free

Soy Free

Nutrition

Saturated Fat:
3.9g

Trans Fat:
0g

Cholesterol:
23mg

Sodium:
307mg

Dietary Fiber:
2g

Sugars:
1g

Protein:
8g

Values calculated are approximate and can vary depending on food brands.

Instructions

  1. Heat corn tortillas on a skillet or in the microwave.
  2. Assemble all ingredients above onto the tortilla.

Enjoy!

Love this recipe? Get your weekly meal plans.

Love this recipe? Get your weekly meal plans.

Take your entertaining to the next level with this incredible low FODMAP buffalo dip! This bubbling hot dip is creamy, and cheesy, and hearty and ridiculously moreish all at once. It’s so good your guests will be fighting over it

Love this recipe? Get your weekly meal plans.

Take your entertaining to the next level with this incredible low FODMAP buffalo dip! This bubbling hot dip is creamy, and cheesy, and hearty and ridiculously moreish all at once. It’s so good your guests will be fighting over it

Ingredients

  • 1 corn tortilla
  • ¼ cup grilled chicken
  • ¼ cup cilantro lime rice
  • 1 tablespoon chopped aged cheddar cheese
  • 1 tablespoon creamy cilantro dressing

Chicken Tacos (Low FODMAP)

I made these chicken tacos with some leftover grilled chicken my husband made the night before. I assembled the chicken on a corn tortilla, with my low FODMAP Mexican rice, topped with aged cheddar and my creamy cilantro dressing, and it was pretty yummy!

Servings: 1 taco

Nutrition

Info

Saturated Fat:
3.9g

Trans Fat:
0g

Cholesterol:
23mg

Sodium:
307mg

Dietary Fiber:
2g

Sugars:
1g

Protein:
8g

Values calculated are approximate and can vary depending on food brands.

Instructions

  1. Place a large, rimmed baking sheet on the center rack of the oven; preheat oven to 450ºF.
  2. Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper.
  3. Empty cauliflower out onto preheated baking sheet. Arrange florets in a single layer, avoiding overcrowding. Roast for 20 to 25 minutes, tossing once midway through, until lightly charred and tender.

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