Soft Tacos with Spicy Chicken Breast

Chopping the vegetables is what takes time for this recipe. Use precut veggies from the salad bar where possible as a timesaver.

Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 2


  • 2 skinless, boneless chicken breast halves (6 oz. each), cut into into ½" strips
  • ¼ tsp. garlic salt
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. vegetable oil
  • ¾ cup salsa, divided
  • 1 Tbsp. chopped cilantro
  • 2 flour tortillas (8”)
  • ¼ cup shredded pepper jack cheese
  • ¼ cup seeded and diced tomato
  • ½ cup shredded romaine lettuce leaves
  • ⅓ cup diced avocado


  • Season chicken with garlic salt and cayenne.
  • Heat the oil in a medium-sized nonstick skillet over medium-high heat. Cook the chicken until almost done, about 5 minutes, stirring frequently. Add ¼ cup salsa and stir to combine. Bring to a simmer and finish cooking the chicken, about 2–3 minutes. Remove from heat and stir in the cilantro.
  • To serve, place each tortilla on a serving plate. Equally divide the chicken between the tortillas. Top with equal amounts of cheese, tomato, lettuce, and avocado. Serve with the remaining salsa.