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  • 3 oz Grilled Chicken Breast Chopped
  • 2 slice Cooked Turkey Bacon Chopped
  • 1/2 small Avocado Diced
  • 2 tbsp Reduced Fat Ranch
  • 1/2 cup Diced Tomatoes
  • 2 cup Romaine Lettuce Chopped
  • 3 slice 2% milk provolone
  • 1 can Cooking spray
  • 1
  • 1


  1. Make provolone taco shells: Place 1 slice of provolone cheese on a paper plate (needs to be coated or leakproof) grease with the cooking spray or a microwave safe Taco rack holder. Microwave on high for 60 seconds.
  2. Remove from microwave immediately and, if necessary, reform cheese into a circle. Wait 5 seconds for the cheese to cool and then form into a taco shell shape on the edge of a dish or microwave safe taco rack holder. Let cool until set. Repeat for the remaining 2 slices of cheese.
  3. To make the filing: Toss the chicken, avocado, bacon, tomatoes, ranch, and lettuce to combine.
  4. Fill the cooled taco shells with the lettuce mixture. Serve any extra as a side-salad.