Taco Bell Inspired35 min44% less fatTaco Bell Air-Fried Chicken Chalupa
A puffy, crisp chalupa shell made in the air fryer instead of a deep-fryer, piled with lean chicken, cheese, lettuce, and tomato.
Healthier swap for Taco Bell Chicken Chalupa Supreme
Why it's better
vs. Taco Bell Chicken Chalupa Supreme
Compared per 100g, so serving size doesn't skew the numbers.
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Nutrition facts
Per serving — 4 servings total
- Calories
- 327 kcal
- Protein
- 26g protein
- Carbs
- 28g carbs
- Fat
- 13g fat
- Sugar
- 3g sugar
- Sodium
- 722mg sodium
0 of 10 checked off
- 1 1/4 cups
- 1/2 cup
- 1 tbsp
- 1/4 tsp
- 1 lb
- 1 tbsp
- 3/4 cup
- 1 cup
- 1/2 cup
- 1/4 cup
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Ingredients
0 of 10 checked off
- 1 1/4 cups
- 1/2 cup
- 1 tbsp
- 1/4 tsp
- 1 lb
- 1 tbsp
- 3/4 cup
- 1 cup
- 1/2 cup
- 1/4 cup
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Steps
- 1Mix flour, warm water, olive oil, and salt into a soft dough; knead 1 minute and divide into 4 balls.
- 2Roll each ball into a 6-inch round and let rest 10 minutes.
- 3Preheat the air fryer to 380°F (193°C); lightly spray both sides of each round with oil.
- 4Air-fry the dough rounds 3-4 minutes per side until puffed and golden.
- 5Toss diced chicken with taco seasoning and sauté in a skillet over medium-high heat 6-7 minutes until cooked through.
- 6Split each puffed shell slightly and fill with chicken, cheese, lettuce, tomato, and a dollop of sour cream.
- 7Serve immediately while the shell is warm and crisp.
Tips
- No air fryer? Bake the rounds at 425°F (220°C) on a wire rack for 10-12 minutes, flipping once.
- Self-rising flour is what gives the shell its signature puff — don't swap it for all-purpose without adding baking powder.
Ingredients
0 of 10 checked off
- 1 1/4 cups
- 1/2 cup
- 1 tbsp
- 1/4 tsp
- 1 lb
- 1 tbsp
- 3/4 cup
- 1 cup
- 1/2 cup
- 1/4 cup
Want this combined with your other favorites? Upgrade to Premium
Steps
- 1Mix flour, warm water, olive oil, and salt into a soft dough; knead 1 minute and divide into 4 balls.
- 2Roll each ball into a 6-inch round and let rest 10 minutes.
- 3Preheat the air fryer to 380°F (193°C); lightly spray both sides of each round with oil.
- 4Air-fry the dough rounds 3-4 minutes per side until puffed and golden.
- 5Toss diced chicken with taco seasoning and sauté in a skillet over medium-high heat 6-7 minutes until cooked through.
- 6Split each puffed shell slightly and fill with chicken, cheese, lettuce, tomato, and a dollop of sour cream.
- 7Serve immediately while the shell is warm and crisp.
Tips
- No air fryer? Bake the rounds at 425°F (220°C) on a wire rack for 10-12 minutes, flipping once.
- Self-rising flour is what gives the shell its signature puff — don't swap it for all-purpose without adding baking powder.
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