Shredded lettuce
Pico de gallo or diced tomatoes
Light sour cream (limit to 1 tablespoon per taco)
Jalapeños
Measured avocado slices (1–2 tablespoons max)
InstructionsCook the chicken
Add chicken breasts and chicken broth to a large skillet. Cover and cook over medium heat until the internal temperature reaches 165°F (74°C). Remove chicken and shred finely.
Build the sauce
Lower heat to low. Add softened cream cheese to the skillet and whisk until smooth. Stir in ranch seasoning until fully incorporated.
Combine everything
Return shredded chicken to the skillet. Gradually stir in cheddar and mozzarella, allowing each addition to melt fully. Fold in crumbled bacon and simmer 2–3 minutes until thick and glossy.
Warm tortillas
Warm tortillas in a dry skillet or microwave until soft and pliable.
Assemble
Fill tortillas generously with crack chicken. Add toppings lightly to maintain low-carb macros. Serve immediately.
