Step 1

Mix together everything but the chicken.

Step 2

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!

Step 3

Shred, toss in juices, and stir in ½ cup chopped fresh cilantro.

Step 4

OR cook in slow cooker on low 'till tender about 6-7 hours.

Step 5

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.

Step 6

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.

Step 7

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.!

Step 8

Lay out chips in a single layer in 9x13 or sheet pan. Sprinkle with shredded cheese, drizzled queso, and cotija. Top with chicken and bake at 400 just until melty… about 5 minutes.

Step 9

Pull out and top with pico, avocado, mango, cilantro, and a drizzle of cilantro lime ranch.