Serving: 3-4 servings.

INGREDIENTS:

1 lb. Chicken breast
4 Tbsp coconut oil
No sugar added taco Seasoning
3 cloves garlic, sliced
1/2 large onion, quartered
1 (4-oz) can whole green chilies
8 Romaine Lettuce leaves
chopped tomatoes
1 whole sliced avocado
4 tbsp Full fat sour cream
1/2 cup Full fat shredded cheese
4 lime wedges
chopped scallions and fresh cilantro springs, for garnish

INSTRUCTIONS:

1. Place chicken, coconut oil,  taco seasoning, garlic, onion and chilies in a slow cooker.
2. Cook on low until tender enough to shred, 10 hours, or 6 hours if cooked on high.
3. Remove chicken from cooker and shred meat with a fork. 
4. Spoon some of shredded chicken evenly down center of a Romaine leaf and roll it up. Repeat with remaining chicken and lettuce leaves.
5. Each Protein style taco should have 2 Romaine lettuce leaves with 2-3 oz of chicken, 1 tbsp chopped tomato, 1/4 sliced avocado, 1 tbsp Full Fat sour cream and 1/8 cup shredded cheese. Garnish with chopped scallion, cilantro sprigs and lime juice.