Protein Chicken Tortilla Tacos
Protein Chicken Tortilla Tacos
Ingredients
For the Chicken Tortillas
- 2 chicken breast, raw, boneless, skinless
- 1 egg, large
- 1/3 cup plain Greek yogurt
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil, optional, for texture
For the Mango Salsa
- 1 mango, ripe, diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
For Assembly and Toppings
- 4 cheese slices, such as cheddar or Monterey Jack
- 1 1/2 cups cooked chicken, shredded or diced
- 1/2 cup creamy sauce, such as a light ranch or avocado crema
- 1/2 cup shredded cheese, for topping
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
Prepare the mango salsa: In a small bowl, combine the diced mango, finely diced red onion, chopped fresh cilantro, and lime juice. Stir gently to combine and set aside.
⏱️ 5 min - 3
In a food processor or high-speed blender, combine the raw chicken breasts, egg, Greek yogurt, grated Parmesan cheese, salt, garlic powder, onion powder, paprika, and dried oregano. If the mixture seems too thick to blend smoothly, add the optional olive oil.
⏱️ 3 min
- 4
Blend all ingredients until a smooth, dough-like consistency is achieved. Scrape down the sides as needed to ensure everything is well combined.
⏱️ 2 min
- 5
Divide the chicken mixture into 4 equal portions. On the prepared baking sheet, flatten each portion into a round, tortilla-like shape, about 6-7 inches in diameter and 1/4 inch thick. Ensure they are evenly thick for even cooking.
⏱️ 5 min
- 6
Bake the chicken tortillas in the preheated oven for 15-20 minutes, or until they are cooked through, firm, and lightly golden brown around the edges.
⏱️ 20 min•🌡️ 400
- 7
Remove the tortillas from the oven. Place one slice of cheese on top of each hot chicken tortilla. Return them to the oven for an additional 2-3 minutes, or until the cheese is melted and bubbly. Alternatively, you can briefly broil them for 1-2 minutes, watching carefully to prevent burning.
⏱️ 3 min•🌡️ 400
- 8
Carefully remove the cheesy chicken tortillas from the oven. Drizzle each tortilla with your chosen creamy sauce. Top with a generous portion of cooked chicken pieces.
⏱️ 2 min
- 9
Spoon a dollop of the prepared mango salsa over the chicken. Finish by sprinkling additional shredded cheese over the toppings.
⏱️ 1 min
- 10
Serve immediately and enjoy your Protein Chicken Tortilla Tacos!
Kitchen Tools
Nutrition Facts (per serving)
Protein Chicken Tortilla Tacos
For the Chicken Tortillas
- 2 chicken breast, raw, boneless, skinless
- 1 egg, large
- 1/3 cup plain Greek yogurt
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 tablespoon olive oil, optional, for texture
For the Mango Salsa
- 1 mango, ripe, diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
For Assembly and Toppings
- 4 cheese slices, such as cheddar or Monterey Jack
- 1 1/2 cups cooked chicken, shredded or diced
- 1/2 cup creamy sauce, such as a light ranch or avocado crema
- 1/2 cup shredded cheese, for topping
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
Prepare the mango salsa: In a small bowl, combine the diced mango, finely diced red onion, chopped fresh cilantro, and lime juice. Stir gently to combine and set aside.
⏱️ 5 min - 3
In a food processor or high-speed blender, combine the raw chicken breasts, egg, Greek yogurt, grated Parmesan cheese, salt, garlic powder, onion powder, paprika, and dried oregano. If the mixture seems too thick to blend smoothly, add the optional olive oil.
⏱️ 3 min - 4
Blend all ingredients until a smooth, dough-like consistency is achieved. Scrape down the sides as needed to ensure everything is well combined.
⏱️ 2 min - 5
Divide the chicken mixture into 4 equal portions. On the prepared baking sheet, flatten each portion into a round, tortilla-like shape, about 6-7 inches in diameter and 1/4 inch thick. Ensure they are evenly thick for even cooking.
⏱️ 5 min - 6
Bake the chicken tortillas in the preheated oven for 15-20 minutes, or until they are cooked through, firm, and lightly golden brown around the edges.
⏱️ 20 min•🌡️ 400 - 7
Remove the tortillas from the oven. Place one slice of cheese on top of each hot chicken tortilla. Return them to the oven for an additional 2-3 minutes, or until the cheese is melted and bubbly. Alternatively, you can briefly broil them for 1-2 minutes, watching carefully to prevent burning.
⏱️ 3 min•🌡️ 400 - 8
Carefully remove the cheesy chicken tortillas from the oven. Drizzle each tortilla with your chosen creamy sauce. Top with a generous portion of cooked chicken pieces.
⏱️ 2 min - 9
Spoon a dollop of the prepared mango salsa over the chicken. Finish by sprinkling additional shredded cheese over the toppings.
⏱️ 1 min - 10
Serve immediately and enjoy your Protein Chicken Tortilla Tacos!