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  • Writer's pictureAmanda MacGregor

Gluten-Free & Dairy-Free Chicken Chalupa

Updated: Apr 12, 2020


  • Chicken Breast

  • Plain Bread crumb - I made my own by adding a gluten-free rice crispy cereal into a food processor until it was crumbs

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Gluten-Free flour

  • Eggs, beaten

  • Oil for frying


  1. To begin, you need to flatten out a boneless, skinless chicken breast. To do this, you just need to sandwich the meat in between two pieces of cling wrap and beat the crap out of it. Once your meat is all wrapped up, grab a meat pounder, and pound the meat from the inside out, starting at the thickest part of the breast. You want to flatten it to slightly thicker than a quarter of an inch, as making it any thinner than that will cause the meat to disintegrate.

  2. Next, you need to trim off any little bits of fat and silver skin and season the chicken. I just sprinkled a little salt on each side of the pounded-out chicken breast.

  3. In a bowl, mix the bread crumb, garlic powder, and onion powder together.

  4. Heat oil in a skillet. In the next steps, I would focus on one chicken breast at a time because it gets a little tricky to form the chalupa.

  5. Dip the meat in flour, then the beaten egg, and then the bread crumb mixture.

  6. First, fry one side of the chicken, flat in the pan for about a minute, to cook the “inside” of the shell.

  7. Flipped the cutlet over and fold it in half. Cook the one side down about 1 minute, then cook the final raw side. By this point, it should have cooked and formed a "taco shell" shape.

  8. Set aside on a pan lined with paper towels to cool.

  9. Repeat for the rest of the chicken you have.

  10. When cooked and cool, feel free to fill chicken-shell however you desire! I used refried beans, vegan Mexican cheese, and guacamole.

*If needed to keep the chicken shell standing, close the top with a toothpick.


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