Copycat Naked Chicken Chalupa

Copycat Naked Chicken Chalupa

Everyone heard that Taco Bell has this awesome thing in their menu called Naked Chicken Chalupa. The Naked Chicken Chalupa Is A Delicious Chalupa Shell Made Of Crispy Chicken. It’s a different way to eat your taco and I want to try it out but of course its not gluten free. I took the challenge to make my own version that is gluten free and low carb. You can make dairy free too.

To make this copycat version, I went over to Taco Bell website and checked the nutritional value and ingredients in it.

Here is what is in the Naked Chicken Chalupa at Taco Bell

Nutrition Facts

Naked Chicken Chalupa

Serving Size:1 Chalupa

Amount Per Serving

Calories 470

Total Fat 30 grams

Saturated Fat 6 grams

Trans Fat 0 grams

Cholesterol 70 mgmilligrams

Sodium 1300 mgmilligrams

Total Carbohydrates 31 grams

Dietary Fiber 6 grams

Sugars < 1 grams

Protein 21 grams

Daily Values are based on a 2000 calorie diet.

Ingredients

Avocado Ranch Sauce: Soybean oil, cultured buttermilk, water, avocado, cage-free egg yolk, vinegar, white wine vinegar, 2% or less of: salt, garlic juice, sugar, natural flavor, lemon and lime juice concentrate, spice, garlic powder, onion powder, onion, garlic, lactic acid, citric acid, ascorbic acid, turmeric oleoresin (VC), fruit juice (VC), fruit juice concentrate (VC), disodium inosinate and disodium guanylate, propylene glycol alginate, xanthan gum, sodium alginate, potassium sorbate (P), sodium benzoate (P), calcium disodium edta (P). Contains: Milk, Egg [certified vegetarian], Cheddar Cheese: Cheddar cheese (cultured pasteurized milk, salt, enzymes, annatto (VC)), anti-caking agent. Contains: Milk [certified vegetarian], Iceberg Lettuce: Fresh iceberg lettuce [certified vegan], Naked Chicken Chalupa Shell: Boneless skinless portioned chicken breasts with rib meat, water, modified food starch, seasoning (maltodextrin, salt, modified potato starch, garlic powder, natural flavors, onion powder), salt, sodium phosphates, vinegar. Breaded with: Wheat flour, water, modified wheat starch, salt, modified corn starch, spices, garlic powder, rice flour, onion powder, maltodextrin, wheat gluten, sugar, leavening (sodium acid pyrophosphate, sodium bicarbonate), natural butter flavor, yellow corn flour, citric acid, paprika, annatto and turmeric (VC), yeast, vinegar solids, spice extractive. Breading set in vegetable oil. Contains: Wheat, Milk, Tomatoes: Fresh tomatoes. [certified vegan]

As you can see for me being gluten free and Keto this would throw me out of ketosis and I would get sick because of the wheat. I did two batches of this recipe and they both came out great. I made one version gluten free, Low carb and vegetarian. The second version is gluten free, low carb, vegetarian and dairy free. There is a vegan version I am working on so stay tune to that one in the coming weeks.

How to make the chicken chalupa

  1. Put the ingredients together
  2. Make the shapes and freeze them
  3. Dip into breading then bake them
  4. Fold them and add your favorite fillings in your taco

Put the ingredients together

In a bowl, add ground chicken, parmesan cheese, Italian seasoning, paprika, onion powder, minced garlic, salt and pepper, egg and almond flour. Mix it well.

Make the shapes and freeze it

Grab a tray and add parchment paper. Use a large cookie scooper and use a spoon to spread the mixture to make it a circle shape. It should be 3 to 4 inches big and 1/4 inch thin. If its too think then it won’t fold properly and can break on you when you want to fold it. Freeze it for 30 minutes or until you are able to peel it off from the parchment paper.

Dip into breading then bake it

Check the chicken mixture to see if it has set then you want to dip it in the breading mixture. In a small bowl add the almond flour, nutritional yeast and cilantro. Mix well. The mixture will cling to the chicken but you can dip into an egg batter before dipping into the breading. After you get them all coated, bake them in 425 for 30 minutes or until golden brown. I baked the first half for 15 minutes then turned them over and get the other side golden brown. They will stay in that shape. I did fry the other half to see what happens and they do shrink a sizeable difference but still delicious just smaller. If you do fry , only a few at at time and put the rest in the freezer till you get to them. They will start defrosting and it will be hard to pick them up.

Fold them and add your favorite fillings

This part can be an optional because if you want to make your chicken chalupa one at a time then leave them flat but I folded then before they cooled off and it was easier to maneuver them.

Can I make this dairy free?

Yes you can! in the ingredients, I added parmesan cheese, you can omit with Nutritional Yeast but you need to add 2 tbsp. of water or almond milk. You can also use dairy free cheese but make it fine by grating in the smaller part of your grater.

Here is my own version for creamy avocado ranch sauce to go with this copycat naked chicken chalupa

Creamy Avocado Ranch Sauce

1/4 Cup Sour Cream or Plain Greek Yogurt

1 Ripe Avocado (finely diced)

1 Tbsp Lime Juice

1/4 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Onion powder

1 tsp Chives

1 tsp Chopped Cilantro

1 tbsp. green tabasco

Now the fun begins after you make them chalupa is adding your favorite toppings to your taco.

  • Jalapeno peppers
  • Seasoned beef
  • Avocado ranch sauce
  • Lettuce
  • Cheese
  • Guacamole
  • Shredded chicken
  • Tomatoes
  • Black beans
  • Cilantro
  • Onions
  • Rice

Copycat Naked Chicken Chalupa

Recipe by Lucy ChesnaCourse: Dinner, LunchCuisine: Mexican
Servings

12

servings
Prep time

40

minutes
Cooking time

30

minutes
Calories

90

kcal
Total time

1

hour 

10

minutes

Everyone heard that Taco Bell has this awesome thing in their menu called Naked Chicken Chalupa. The Naked Chicken Chalupa Is A Delicious Chalupa Shell Made Of Crispy Chicken. It’s a different way to eat your taco and I want to try it out but of course its not gluten free. I took the challenge to make my own version that is gluten free and low carb. You can make dairy free too.

Ingredients

  • Chicken mixture
  • 1 lb. ground chicken

  • 1/2 cup parmesan cheese

  • 1/4 cup almond flour

  • 2 tbsp. Italian seasoning

  • 1/2 tsp. onion powder

  • 1/2 tsp. paprika

  • 1 garlic clove, minced

  • 1 egg

  • salt and pepper, to taste

  • Breading mixture
  • 1/4 cup almond flour

  • 1/4 nutritional yeast

  • 2 tsp. cilantro

Directions

  • Preheat oven 425
  • In a bowl, add ground chicken, parmesan cheese, Italian seasoning, paprika, onion powder, minced garlic, salt and pepper, egg and almond flour. Mix it well.
  • Grab a tray and add parchment paper. Use a large cookie scooper and use a spoon to spread the mixture to make it a circle shape. It should be 3 to 4 inches big and 1/4 inch thin. Freeze it for 30 minutes or until you are able to peel it off from the parchment paper.
  • Check the chicken mixture to see if it has set then you want to dip it in the breading mixture. In a small bowl add the almond flour, nutritional yeast and cilantro. Mix well.
  • The mixture will cling to the chicken but you can dip into an egg batter before dipping into the breading. After you get them all coated, bake them in 425 for 30 minutes or until golden brown. I baked the first half for 15 minutes then turned them over and get the other side golden brown.
  • Fold them and add your favorite fillings
    This part can be an optional because if you want to make your chicken chalupa one at a time then leave them flat but I folded then before they cooled off and it was easier to maneuver them.

Notes

  • To make this dairy free, omit the cheese and add 1/2 cup of nutritional yeast and add water or almond milk. You can also add another egg if you feels the texture is to dry and not holding well

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