High-Protein Chalupas
High-Protein Chalupas
Ingredients
For the Chicken Filling
- 6 ounces ground chicken
- 1 tablespoon taco seasoning
For the Seasoned Rice
- 1/2 cup white rice
- 1 cup water
- a pinch salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
For the Cream Cheese Sauce
- 1 ounce light cream cheese
- 1 tablespoon salsa
For Assembly
- 1 low carb tortilla
- as needed olive oil spray
- 1/4 cup shredded cheese
Instructions
- 1
Add 6 ounces of ground chicken to a pan over medium heat. Add 1 tablespoon of taco seasoning to the chicken. Cook the chicken until it is thoroughly cooked through. Set aside.
⏱️ 8 min
- 2
In a separate pot, combine 1/2 cup of white rice and 1 cup of water. Season the rice with a pinch of salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin. Bring the mixture to a boil, then reduce heat, cover, and simmer until the rice is cooked and the water is absorbed. Set aside.
⏱️ 15 min
- 3
In a small bowl, combine 1 ounce of light cream cheese and 1 tablespoon of salsa. Mix well until the sauce is creamy and smooth.
⏱️ 2 min
- 4
Take one low carb tortilla and spray both sides generously with olive oil spray. Place the prepared tortilla into an air fryer basket. Air fry at 375°F (190°C) for 3-4 minutes, or until it becomes crispy.
⏱️ 4 min•🌡️ 375
- 5
Once the tortilla is crispy, remove it from the air fryer. Spread the prepared cream cheese sauce evenly over the inside of the crispy tortilla shell. Add a layer of the cooked seasoned chicken. Next, add a layer of the seasoned white rice. Top the chalupa with 1/4 cup of shredded cheese.
⏱️ 3 min
- 6
Place the assembled chalupa back into the air fryer. Air fry for an additional 2-3 minutes, or until the cheese is melted and bubbly. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Chalupas
For the Chicken Filling
- 6 ounces ground chicken
- 1 tablespoon taco seasoning
For the Seasoned Rice
- 1/2 cup white rice
- 1 cup water
- a pinch salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
For the Cream Cheese Sauce
- 1 ounce light cream cheese
- 1 tablespoon salsa
For Assembly
- 1 low carb tortilla
- as needed olive oil spray
- 1/4 cup shredded cheese
Instructions
- 1
Add 6 ounces of ground chicken to a pan over medium heat. Add 1 tablespoon of taco seasoning to the chicken. Cook the chicken until it is thoroughly cooked through. Set aside.
⏱️ 8 min - 2
In a separate pot, combine 1/2 cup of white rice and 1 cup of water. Season the rice with a pinch of salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin. Bring the mixture to a boil, then reduce heat, cover, and simmer until the rice is cooked and the water is absorbed. Set aside.
⏱️ 15 min - 3
In a small bowl, combine 1 ounce of light cream cheese and 1 tablespoon of salsa. Mix well until the sauce is creamy and smooth.
⏱️ 2 min - 4
Take one low carb tortilla and spray both sides generously with olive oil spray. Place the prepared tortilla into an air fryer basket. Air fry at 375°F (190°C) for 3-4 minutes, or until it becomes crispy.
⏱️ 4 min•🌡️ 375 - 5
Once the tortilla is crispy, remove it from the air fryer. Spread the prepared cream cheese sauce evenly over the inside of the crispy tortilla shell. Add a layer of the cooked seasoned chicken. Next, add a layer of the seasoned white rice. Top the chalupa with 1/4 cup of shredded cheese.
⏱️ 3 min - 6
Place the assembled chalupa back into the air fryer. Air fry for an additional 2-3 minutes, or until the cheese is melted and bubbly. Serve immediately.
⏱️ 3 min