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Low Carb Chicken Taco Cupcakes:


8 tbs diced cooked chicken breast (you can season with homemade taco seasoning before cooking for even more flavor)
4 tsp shredded mexican blend cheese
1 Yamamotoyama Sushi Soy Wrappers, Original
8 tsp shredded lettuce
4 tsp sour cream
one diced green onion
one cherry tomato diced fine
non stick spray


Preheat your oven to 300 degrees. Spray 4 sections of your standard size cupcake pan with non stick spray. Cut the soy wrap with scissors into 4 equal squares and form into the sprayed sections of you cupcake pan. Add 2 Tbs of diced cooked chicken to each, then top each with 1 tsp of shredded mexican blend cheese, and bake for 15 minutes. Let sit for a minute and gently remove to plate. Top each with 2 Tbs of shredded lettuce, one tsp of sour cream, and a bit of green onion and diced tomato and eat!

Recipe makes 4 cupcakes, a serving size is 2 cupcakes.

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