Homemade chicken taco

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Say hello to the homemade chicken Taco Lunchable. Not only are they loaded with vegetables and proteins, but they are actually filling!!
Do your children pray for these items purchased in the store? You are not alone! We will show you a homemade lunch. Of course it is useful to buy pre-packaged meals or school meals, but the problem with processed food is that we offer convenience for high-quality food. Believe me, I love comfort, but after making homemade lunches, I realized how easy it is to get together the night before or in the morning. Whether you prepare the night before, in the morning or the whole week in advance, it is a recipe that works for every preference.

 How to make Taco Lunchable Chicken
Start by connecting some of these cheap and reusable food containers. Heat a frying pan in the middle. Cut the chicken into small pieces and season with the taco herbs. Mix a hot frying pan and cook until golden brown and not pink in the centers. Remove from the heat and let cool (if you pack the next day, let it cool down before you keep it in the fridge). 

Crush your cheddar cheese, cut lettuce, peppers, olives and cherry tomatoes. Divide all ingredients into four lunchboxes with a separate container for each ingredient. My children love sliced ​​oranges in their lunch, so I miss them so often.
Healthier option Lunchable that the bank will not break. 
This meal is a great opportunity because your children will enjoy this healthy home made chicken tart purchase and you will save money by using your do-it-yourself skills instead of buying the expensive option in the store. It is a healthy lunch and fun to make! I hope your children will enjoy them as much as mine.

Ingredients:

 • 1/2 pound - chicken fillet
• 2 tablespoons taco
• 4 grams - tortilla chips
• 4 ounces - cheddar cheese
• 2 cups of grated lettuce
• 1 medium-sized red pepper
• 8 jumbo black olives conserves

• 1 cup - cherry tomatoes
• 2 medium - orange

 Directions:
1. Heat a pan on the grid. Cut the chicken into small pieces and season with the taco herbs. Mix a hot frying pan and fry until golden brown and not pink in the middle. Remove from the heat and let cool (if you pack the next day, let it cool down before you keep it in the fridge).

2. Divide all ingredients into four lunchboxes, using a separate container for each ingredient. 

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