Chicken Chalupa

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and calories.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but more expensive.

avocado

🥗Healthier: mashed peas

💰Cheaper: guacamole

Mashed peas provide creaminess at a lower cost.

Marinate chicken breasts with lemon juice, paprika powder, salt, cayenne pepper, cumin powder, and black pepper powder. Optionally add garlic powder.

Let the chicken marinate for 2 to 3 hours, or cook it right away if in a hurry.

Prepare the pico de gallo by chopping onions, cilantro, jalapeno, and tomatoes. Deflesh the tomatoes to prevent sogginess.

Mix the chopped ingredients for pico de gallo with lemon juice and salt.

Heat the grill until very hot, then lower the flame to medium-high.

Grill the marinated chicken for 7 to 8 minutes on each side until cooked through.

Remove the chicken from the grill and let it rest for 10 minutes to retain juices.

Heat oil in a deep pot for frying the flatbreads until very hot.

Deep fry the flatbreads until they turn light golden brown, avoiding dark brown to keep them soft.

Cover the fried flatbreads to keep them warm and soft.

Slice the rested chicken into 1-inch chunks.

Assemble the chalupas by adding chicken, sour cream, lettuce, and pico de gallo salsa into the flatbreads.

Garnish with optional guacamole and jalapenos before serving.

Cooking Techniques

Equipment Needed

Spice Level: