What’s better than nachos??? Seriously nothing. That wasn’t rhetorical. It was a normal question and I answered it just in case anyone was unsure.
This is how many nachos you get to eat when you start with baked lavash-wrap chips (made from Joseph’s Lavash wraps) and bulk them up with fresh toppings. I might even say I was too full! But it fit my macros so I just felt fat and happy (knowing I wouldn’t actually wake up the next morning feeling fat and sad. It’s true.)
I foresee too many Walmart trips in my future to keep stocked on the lavash now. (Also on amazon- just more muh-neee). (Affiliate link). I mean this was legit. And super easy because I had leftover cilantro lime ranch, 12-minute instant pot chicken (SO GOOD… adapted from@melskitchencafe), and a cutting board for the rest. My family had tostadas and I decided I’d go light and make myself a 9×13 pan of nachos. Stay with me.
The macros came to 55c 20f 56p and 575 calories. But I had room so I used 1.5 lavash. You could easily do just ONE like a normal person and bring it down to 46/18/48 with that change alone… but you know I like a challenge…
And look at these…. let me just reiterate that I ate this whole pan myself. And it fit just fine! It’s sorcery.
I’ve cut up wraps and baked them once before, for dipping in greek salsa or hummus… but one of those times I dipped one in guac and was like— WHY have I not made these into nachos yet??? AND So I did. Way better than I would have expected… like I didn’t even miss tortilla chips or massive amounts of cheese. These were so satisfying and delicious. Even indulgent. There’s definitely something to the idea of being able to chip away at them for so long… like sometimes you just want to feel like you’re eating more than you should. (Or maybe that’s just me and this is weird). And it’s hard to beat the macros on these wraps at 16 carbs, 3 fat, and 12 protein for one LARGE one that gives you a huge plate of chips!
Here’s what I did. Obviously, there are plenty of places for you to play with it to fit your needs/tastes/macros….
Personal Pan of Macro-Friendly Nachos with Honey Cilantro Chicken
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
For the Nachos
- 1-1.5 josephs lavash I used 1.5… I was hungry. ha.
- 1 oz 28 g lite three cheese Mexican blend (I like Trader Joes)
- 2 tbs 30 g Trader Joes jarred queso (or any queso, or no queso! But TJ’s has no fat.)
- 2 tsp 10 g cotija cheese
- 3.5 oz 100 g shredded honey cilantro instant pot chicken*
- 1/2-3/4 cup 100 g fresh quick homemade pico* (or store-bought!)
- 1/2 a small avocado 40 g
- 2 tbs 30 g homemade cilantro lime ranch* (or Bolthouse cilantro avocado if you want a storebought, or just some light sour cream if you like things more classic.)
- 2 tbs 30 g diced fresh mango
- plenty of extra cilantro!
For the Chicken
- 1 cup salsa verde
- ½ a large white onion diced (I used 170 g)
- 2 tbs honey
- 1 tbs liquid smoke
- 5 cloves garlic
- 2 tsp chili powder
- 1.5 tsp kosher salt
- 1 tsp dried oregano
- 1 tsp cumin
- ½ tsp paprika
- 2-3 pounds thawed or fresh chicken breasts or tenderloins I used 2.5 lb tenderloins
For the Light Cilantro Lime Ranch
- 1 packet of ranch dressing mix
- 1 cup light mayo I used best foods only 1 gram fat per serving I’m sure you could use greek yogurt too.
- 1 cup fat free milk Fairlife has lowest carbs
- ¼ cup salsa verde
- 1 jalapeno seeded
- 1 clove garlic
- 1 whole lime juiced about 2 tbs
- ½ cup packed cilantro
For the Chicken
- Mix together everything but the chicken.
- Combine sauce and chicken in instant pot. Close and set to manual for 12 minutes. I let the steam release for a while and open it… not that careful about when and it’s always fine!
- Shred, toss in juices, and stir in ½ cup chopped fresh cilantro.
- OR cook in slow cooker on low ’till tender about 6-7 hours.
For the Chips
- Chop your lavash into chip-sized triangles and lay out on a foil lined baking sheet, or pizza pan like I did. Spray with cooking spray and sprinkle with kosher salt and if you want to get fancy, I added some Trader Joes Chile Lime seasoning to my second batch and loved it.
- Bake at 400 for 4-6 minutes. I had a batch get SUPER dark at 7 minutes and thought they were burnt but they were great! So don’t get too scared if they’re really brown. Super crispy. You can eat them right away or bag them for later.
For the Light Cilantro Lime Ranch
- Blend all ingredients in a blender until smooth. Place in fridge for an hour if you have time. No big deal if not. Dressing came to about 2 carbs and less than 1 fat for 2 tbs or 30 grams.!
- Lay out chips in a single layer in 9×13 or sheet pan. Sprinkle with shredded cheese, drizzled queso, and cotija. Top with chicken and bake at 400 just until melty… about 5 minutes.
- Pull out and top with pico, avocado, mango, cilantro, and a drizzle of cilantro lime ranch.