Chicken Breast
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon table salt
Small Red Cabbage
Toppings:
red pepper
shredded spinach
onions
you name it...use whatever you like best
Note: if you don't like the taste of cabbage go with lettuce cups. I personally love cabbage and I like how cabbage is thicker than lettuce so it doesn't fall apart or wilt from the heat of the chicken. And I love the color! Also you can easily skip the spices and add a taco seasoning packet instead...just make sure you check the ingredients and make sure it isn't filled with additives and preservatives.
In a pot, mix together one cup of water and spices. Add the chicken breasts and bring to a boil for 10 minutes, stirring occasionally and add water if needed. Reduce heat to medium low and simmer for about 40 minutes or so, stirring occasionally and checking for when it is ready to shred...approximately 40 minutes.
Shred with two forks and keep the shredded chicken in the pot.
Carefully pull the clean cabbage leaves apart.
Put the chicken in the cabbage cups and add whatever toppings you prefer.
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