I’ve been sharing my love for lettuce wraps on Instagram stories this week, and honestly guys, I don’t know I will ever grow sick of them! There are so many different meat and veggie combos you can do, I never seem to get bored of them. Especially taco lettuce wraps, ahh! Ground beef, ground turkey, shredded chicken, you name it- I’m forever putting it into tacos! That brings us to my next little taco hack and guys, it is SO good! Just as versatile as lettuce wraps but hits the spot, even more and only takes a few minutes to prep. All the hard taco shell crunch without a single grain to spoil your #lowcarblife! All you need is some slices of provolone cheese and what happens next is magic!
1 slice of provolone = 1 taco “shell”
1 // Preheat oven to 350F.
2 // Place provolone slices on a baking sheet lined with parchment paper.
3 // Bake for 8 to 10 minutes until the edges are just starting to turn golden brown.
4 // While baking, take a muffin pan and flip it upside down. Lay foil or parchment down the rows as a place to rest your “shells”.
5 // As soon you know take your provolone out of the oven, immediately transfer from the baking sheet to the foil or parchment muffin tin, allowing the shells to cool and harden in a perfect hard shell taco shape.
6 // Allow to cool and harden completely, at least 5 minutes.
I know you guys will love these as much as I do! I love filling these with seasoned taco meat, lettuce, tomato, hot sauce and sour cream or guac! You really can mix and match and fill these puppies with just about anything!