Rotisserie Chicken Tacos

What’s not to love about these tacos? Just pick up a store-bought rotisserie chicken and you will have dinner ready in no time!

Ingredients (Makes 8)

  1. 16 Koolhead cabbage leaves, cut into taco shell size
  2. 1 rotisserie chicken, skinned and boned
  3. 2 cups ranch dressing
  4. 1 small red onion, cut into slivers
  5. 1 ½ cups chopped tomatoes
  6. 2 cups shredded Colby Jack cheese
  7. 1 cup bacon bits
  8. Chives


  1. With the Koolhead sitting on its end, trim the edges leaving a pile of square leaves, ready to use. 
  2. Double the leaves making 8 “shells.”
  3. Shred chicken and toss with enough dressing to moisten.
  4. Divide chicken into taco “shells.”
  5. Scatter with onion, tomatoes, cheese and bacon.
  6. Drizzle with dressing and garnish with chopped chives.
  7. Serve! 
A close-up picture of rotisserie chicken tacos wrapped in lettuce

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