This recipe for healthy chicken tacos, is quick and easy, and suitable for the reshape program.  Instead of using tacos or fajitas, use vegetable wraps such as lettuce or capsicum as cups for filling for a low glycemic index Reshape program friendly version!.


100 grams chopped chicken breast, weighed raw
1/4 cup chopped celery
1/4 cup chopped carrot
¼ cup chicken stock or water
1 tablespoon chopped onion
Pinch of fresh chopped parsley
1 clove garlic chopped
Pinch of oregano
Cayenne pepper to taste
Chilli flakes
3 large lettuce leaves or capsicums cut in half
Squeeze of lime to serve


Heat medium sized non-stick fry pan, on medium heat.  Add onion, saute for 1-2 minutes, then add garlic, then cook for approximately 3-4 minutes, until browned. Add celery and carrot, then chicken stock. cook for a further two minutes. Then add chicken breast, cut into 2cm sized pieces, cook until browned or cooked through, then oregano and cayenne pepper. Serve chicken in lettuce cups, serve with parsley, and additional lettuce if desired. Squeeze over lime to serve, and a small amount of chilli flakes, to your liking. Enjoy!