1 lb boneless chicken breast
9 corn tortillas
3 tbsp sugar-free BBQ sauce
1/2 cup chunk pineapple
2 cloves fresh garlic minced
1/2 red Onion
1 handful of cilantro
1/4 cup fat free cheddar cheese
1 tbsp oil
BBQ ground seasoning (I like this one)
Preheat oven to 350 degrees if using oven method.
Stack and cut corn tortillas into triangles by cutting them in half and then cutting the halves into three triangular pieces.
Spray or drizzle olive/coconut oil over tortillas and sprinkle sea salt over them. Set these aside as we will put these into the air fryer to crisp up about 10 minutes before we are ready to serve.
Chop up toppings of red onion, garlic, cilantro and pineapple. Set these aside.
Season chicken with garlic powder, sea salt and BBQ seasoning. (Be generous and season both sides)
You can choose to cook these in the air fryer for about 20 minutes or we can cook them on the stove. If you choose the air fryer method skip the next step.
Turn on stove to a medium high heat and spray/drizzle pan with olive oil. Place chicken on pan and cook both sides to opaqueness (approximately 20 minutes).
After chicken is thoroughly cooked - shred chicken with two forks, drizzle about a tbsp of BBQ sauce over chicken and toss well.
Place the tortilla chips in the air fryer basket and crisp up for 10 minutes