California Club Tacos

A fun recipe to start the week strong


  • 3 oz grilled chicken breast, chopped (.5 leaner)
  • 1 oz cooked (turkey) bacon, diced (.2 lean)
  • 3/4 oz avocado, diced (1/2 healthy fat)
  • 1 TBSP reduced fat ranch (1/2 healthy fat)
  • ½ cup (2.63 oz) red ripe diced tomatoes (1 green)
  • 2 cups (3.32 oz) chopped romaine lettuce (2 greens)
  • 1/3 cup (~1.2 oz) 2% milk provolone slices (.3 lean)
  • 10 1/4 sec sprays of cooking spray (1 condiment)


To Make the Provolone Taco Shells

  1. Place 1 slice of provolone cheese on a paper plate (must be coated or leakproof) greased with cooking spray. Microwave on high for 60 seconds
  2. Remove from microwave immediately and, if necessary, reform cheese into a circle. Wait 5seconds for the cheese to cool and then form into a taco shell shape on the edge of a dish or skinny rolling pin. Let cool until set. Repeat for the remaining 2 slices of cheese.
  3. To make the filling: Toss the chicken, avocado, bacon, tomatoes, ranch, and lettuce to combine
  4. Fill the cooled taco shells with the lettuce mixture. Serve any extra as a side-salad

YIELDS: 1 Serving

PER SERVING: 1 leaner, 3 greens, 1 healthy fat, 1 condiment

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