Ingredients
12 taco shells1 rotisserie chicken, skin removed, shredded1 bottle (11-1/2 ounces) Thai peanut sauce, divided 1 medium cucumber, julienned1 medium carrot, julienned1/3 cup minced fresh cilantro
Preparation
Heat taco shells according to package directions. Meanwhile, in a large skillet, combine chicken and 1/2 cup peanut sauce; heat through.
In a small bowl, mix cucumber, carrot and cilantro. Serve chicken in taco shells with cucumber mixture and remaining peanut sauce.
