Crunchy Chicken Chalupa
Kevin Alexander
Kevin Alexander Fit Men Cook
Save Article Print PDF
595 Calories
35 g Carbs
76 g Protein
17 g Fat
Total Time
2 servings

Kiss fast food goodbye and make taco time fit your macros with this chicken-based take on the original.


  • 2 piece chicken breast
  • ⅓ cup whole-wheat panko bread crumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste
  • 1 egg
  • ¼ cup coconut flour

Garnish Ingredients

  • 1 cup lettuce shredded
  • 1 tbsp pico de gallo
  • ¼ cup, pureed avocado
  • ½ cup, shredded low-fat cheddar cheese


  1. Set oven to 420 degrees F.
  2. Mix panko and seasonings.
  3. Butterfly the chicken breast. Hammer it thin with a mallet, if needed. Dust with coconut flour.
  4. Beat an egg in a small bowl. Dip the chicken breast in egg, then seasoned panko.
  5. Spray a skillet with oil and allow it to get hot. Add the chicken breast and sear both sides (about 2-3 minutes).
  6. Place the skillet and chicken breast in the oven for an additional 5-8 minutes.
  7. Allow to cool, then add chicken to taco holder and garnish.