Chicken Caesar Salad Lettuce Tacos with Garlic Butter Croutons [Low Carb, Easy Lunch Recipe]7/30/2024  First off! Look I realize there are no tortillas in sight. But it felt wrong calling these 'lettuce wraps' or lettuce cups.. since they are definitely not a cup. And also very much not wrapped. Also not a lettuce boat- so I landed on taco. You get me? Soooo if that's all okay with you, lets move forward shall we? And by the way, call these whatever you'd like. But whatever you do- just make them cause what they are is delicious! Y'all I have been on a real caesar salad kick lately. Caesar salad-ifying everything I can. So many more recipes coming soon that I can't wait to share with you! What you'll need for these lettuce 'tacos':
Refreshing, crunchy and so satisfying!
Chicken Caesar Salad Lettuce Tacos w/ Garlic Butter Croutons Recipe by The Daily Kale aka Krysten Jorgensen Ingredients:
Directions:
️Garlic butter:
Directions:
Garlic butter croutons: 1 Piece of bread 1-2 tbsp. Garlic butter Directions:
*Please keep in mind you will need to keep an eye on them so that they don't burn, everyone's air fryer cooks differently. Notes:
 Leave a comment below if you're excited to make this! This makes the perfect lunch on a hot day like today! I hope yall enjoy and follow me on Tiktok/Instagram @thedailykale / tag me with your re-creations! I love to see them :)
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I've made these for my family a few times now and they LOVE them. Hope you’ll give them a try and tag me in your re-creations. Enjoy y"all!  Soft, chewy and so delicious
Recipe: by: The Daily Kale, aka Krysten Jorgensen Serving: Makes 5-6 Biscuits Ingredients: 1 1/2 cup almond flour 1 cup shredded cheddar cheese 2 eggs 2 tbsp. sour cream 2 tbsp. butter melted 2 tsp golden monk fruit 1 tsp garlic powder 1/2 tsp baking powder 1/2 tsp salt Directions:
 Follow @thedailykale on Instagram, Tiktok, Youtube, Pinterest and Facebook for all video tutorials! Not your mama's casserole! This one is a crunchy, spicy, flavor filled dream! It's super simple. Seriously, just take my word for it. I won't over complicate it- so I'll just get right to it! First things first! Since I added there is a Low Carb + Vegan option... I'll go ahead and share those now. (I've tried all of these: low carb version and low carb vegan version, and non low carb vegan version that I've made for years. Their all good!) Options:For Low Carb: replace the rice with cauliflower rice. Leave off the tortilla chips topping. And add slices of avocado. For Vegan: Sub black beans for meat. Sub shredded cheese for cashew cheese sauce. For Low Carb Vegan: Sub black beans for chopped zucchini (1 cup) and replace shredded cheese for cashew cheese. Sub rice for cauliflower rice. Leave off the tortilla chips & add avocado slices on top. Notes: I put 3/4-1 cup of salsa because this truly depends on the type of salsa you are using. I use a creamy thicker salsa, I wouldn't suggest a watery one although it still would work just use less. Add it in slowly to see how much you will be needing. You might end up needing more. I use Trade Joe's double roasted salsa. I love! Baking time could be more depending on some factors, so keep it in an extra 5 minutes if you want it more crispy on top!  MEXICAN CASSEROLE
Recipe By: Krysten Jorgensen, The Daily Kale Ingredients:
Directions:
Please tag me on instagram @TheDailyKale #TheDailyKale, if you make this or leave a comment below! |
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