P28 Taco Fiesta Bowl

Nutritional Facts: 

  • Calories – 530
  • Fat – 23.6g
  • Carbohydrates – 36.1g 
  • Fiber – 8.7g
  • Protein – 50g


  • P28 High Protein Flat Bread
  • 4oz Chicken
  • Pepper – as needed 
  • Hot Chili Pepper Flakes- as needed 
  • Mrs. Dash – as needed 
  • 1/2 cup Chopped Romaine Lettuce
  • 4 chopped Cherry Tomatoes 
  • 1/4 cup Chopped Cucumber
  • 1/2 serving (1/8 cup) Daiya Dairy Free Pepperjack Cheese Shreds
  • 1 tbspn. Guacamole 


  • Pre-heat oven to 400 degrees F

Make the chicken:

  • Spray a skillet with PAM non-stick cooking spray
  • Cook extra lean ground chicken over medium heat
  • Once cooked, measure 4 oz of chicken into a bowl. Place the rest in the fridge.
  • Season with pepper, hot chili pepper flakes, etc.

Make the taco bowl:

  • Spray a “Perfect Tortilla Pan“ with PAM non-stick cooking spray
  • Mold one P28 Flat Bread into the pan (see photo)
  • Using scissors, cut off the excess flat bread (see photo)
  • Cut the extra pieces into triangles if you want to make them into tortilla chips. Lay them flat on a cookie sheet coated with PAM … and spray the top sides of the tortillas with another dose of PAM
  • Place both the taco bowl & the cookie sheet in the oven for 4 minutes and then turn the oven off… just leave them in the oven for another 3-4 supervised minutes until they are crispy (don’t burn them!)

Fill the taco bowl:

  • Remove the taco bowl from the pan and load it with:
    • 1/2 cup chopped romaine lettuce
    • 4 chopped cherry tomatoes
    • 1/4 cup chopped cucumber
    • 1/2 serving (= 1/8 cup) of Daiya Dairy Free Pepperjack Cheese Shreds
    • 1 TBSP of guacamole (I buy mine pre-made, such as Garden Fresh Gourmet Mild Guacamole)
    • Season with pepper, hot chili pepper flakes, Mrs Dash (Fiesta Lime Flavour), etc.


Recipe Courtesey of:  Dr. Sara Solomon