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Koolhead Rotisserie Chicken Tacos

What’s not to love about these tacos? Just pick up a store-bought rotisserie chicken and you’re almost there! Serve all at once, or prepare the filling ingredients and make as you are ready to eat throughout the week. Fun for lunchboxes too…

Makes 8

16 Koolhead cabbage leaves, cut into taco shell size
1 rotisserie chicken, skinned and boned
2 cups ranch dressing
1 small red onion, cut into slivers
1 ½ cups chopped tomatoes
2 cups shredded Colby Jack cheese
1 cup bacon bits
chives

With the Koolhead sitting on its end, trim the edges leaving a pile of square leaves, ready to use. Double the leaves making 8 “shells.”
Shred chicken and toss with enough dressing to moisten. Divide chicken into taco “shells.” Scatter with onion, tomatoes, cheese and bacon. Drizzle with dressing and garnish with chopped chives. Serve!