Spicy Elote Chicken Chalupas
Spicy Elote Chicken Chalupas
Ingredients
For the Chicken
- 16 ounces chicken breast, flattened and patted dry
- 1 tablespoon spice blend, chili-based, as needed
For the Elote Pico
- 2 cups fire-roasted frozen corn, organic
- 40 grams jalapeño, chopped
- 1/4 cup red onion, chopped
- 10 grams cilantro, chopped
- 20 grams cotija cheese, crumbled
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt, plus more as needed
- 1/2 teaspoon garlic powder
For the Chalupa Assembly
- 4 low-calorie pita bread
- 56 grams part-skim mozzarella cheese, shredded, divided
- 2 cups romaine lettuce, shredded
- 1 tablespoon cooking spray, as needed
- 1 cup low cal elote sauce, prepared, divided
Instructions
- 1
Preheat your air fryer to 400°F. Season both sides of the flattened chicken breasts generously with the chili-based spice blend.
⏱️ 2 min•🌡️ 400
- 2
Place the seasoned chicken breasts in the air fryer and cook for 9-10 minutes, or until cooked through and the internal temperature reaches 165°F. Once cooked, remove the chicken, pour any rendered juices back over it, and dice the chicken into small pieces. Set aside.
⏱️ 10 min•🌡️ 400
- 3
While the chicken cooks, prepare the elote pico. Heat a skillet over medium-high heat (around 7/10) and sauté the fire-roasted frozen corn with a pinch of sea salt until slightly charred, about 5-7 minutes.
⏱️ 7 min
- 4
Transfer the charred corn to a medium bowl. Add the chopped jalapeño, chopped red onion, chopped cilantro, and crumbled cotija cheese. Season with smoked paprika, additional sea salt, and garlic powder. Mix all ingredients thoroughly to combine.
⏱️ 5 min
- 5
In a separate bowl, toss the diced chicken with about 1/2 cup of the prepared low cal elote sauce until evenly coated. This will be your chalupa filling.
⏱️ 3 min
- 6
To assemble the chalupas, lay out one low-calorie pita bread. Sprinkle 7 grams (about 1 tablespoon) of part-skim mozzarella cheese on one half of the pita. Spoon one-fourth of the elote chicken mixture over the cheese, then add a scoop of the elote pico. Sprinkle another 7 grams of part-skim mozzarella cheese on top.
⏱️ 5 min
- 7
Carefully fold the pita in half, pressing firmly to enclose the filling. Repeat this process for the remaining three chalupas.
⏱️ 3 min
- 8
Lightly spray both sides of each folded chalupa with cooking spray. Place the chalupas in the air fryer. To prevent them from opening during cooking, place small ramekins or heat-safe weights on top of each chalupa.
⏱️ 2 min
- 9
Air fry the chalupas at 400°F for 3-4 minutes, or until golden brown and crispy. While the chalupas cook, toss the shredded romaine lettuce with a few tablespoons of the remaining low cal elote sauce.
⏱️ 4 min•🌡️ 400
- 10
Once cooked, carefully remove the chalupas from the air fryer. Open each chalupa and fill with the dressed romaine lettuce. Serve immediately with extra low cal elote sauce for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Elote Chicken Chalupas
Ingredients
For the Chicken
- 16 ounces chicken breast, flattened and patted dry
- 1 tablespoon spice blend, chili-based, as needed
For the Elote Pico
- 2 cups fire-roasted frozen corn, organic
- 40 grams jalapeño, chopped
- 1/4 cup red onion, chopped
- 10 grams cilantro, chopped
- 20 grams cotija cheese, crumbled
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt, plus more as needed
- 1/2 teaspoon garlic powder
For the Chalupa Assembly
- 4 low-calorie pita bread
- 56 grams part-skim mozzarella cheese, shredded, divided
- 2 cups romaine lettuce, shredded
- 1 tablespoon cooking spray, as needed
- 1 cup low cal elote sauce, prepared, divided
Instructions
- 1
Preheat your air fryer to 400°F. Season both sides of the flattened chicken breasts generously with the chili-based spice blend.
⏱️ 2 min•🌡️ 400 - 2
Place the seasoned chicken breasts in the air fryer and cook for 9-10 minutes, or until cooked through and the internal temperature reaches 165°F. Once cooked, remove the chicken, pour any rendered juices back over it, and dice the chicken into small pieces. Set aside.
⏱️ 10 min•🌡️ 400 - 3
While the chicken cooks, prepare the elote pico. Heat a skillet over medium-high heat (around 7/10) and sauté the fire-roasted frozen corn with a pinch of sea salt until slightly charred, about 5-7 minutes.
⏱️ 7 min - 4
Transfer the charred corn to a medium bowl. Add the chopped jalapeño, chopped red onion, chopped cilantro, and crumbled cotija cheese. Season with smoked paprika, additional sea salt, and garlic powder. Mix all ingredients thoroughly to combine.
⏱️ 5 min - 5
In a separate bowl, toss the diced chicken with about 1/2 cup of the prepared low cal elote sauce until evenly coated. This will be your chalupa filling.
⏱️ 3 min - 6
To assemble the chalupas, lay out one low-calorie pita bread. Sprinkle 7 grams (about 1 tablespoon) of part-skim mozzarella cheese on one half of the pita. Spoon one-fourth of the elote chicken mixture over the cheese, then add a scoop of the elote pico. Sprinkle another 7 grams of part-skim mozzarella cheese on top.
⏱️ 5 min - 7
Carefully fold the pita in half, pressing firmly to enclose the filling. Repeat this process for the remaining three chalupas.
⏱️ 3 min - 8
Lightly spray both sides of each folded chalupa with cooking spray. Place the chalupas in the air fryer. To prevent them from opening during cooking, place small ramekins or heat-safe weights on top of each chalupa.
⏱️ 2 min - 9
Air fry the chalupas at 400°F for 3-4 minutes, or until golden brown and crispy. While the chalupas cook, toss the shredded romaine lettuce with a few tablespoons of the remaining low cal elote sauce.
⏱️ 4 min•🌡️ 400 - 10
Once cooked, carefully remove the chalupas from the air fryer. Open each chalupa and fill with the dressed romaine lettuce. Serve immediately with extra low cal elote sauce for dipping.
⏱️ 2 min