Spicy Elote Chicken Chalupas
Serves 1
Directions
- 1Pat chicken breast dry, flatten, and season both sides with a cajun seasoning.
- 2Air fry chicken on 400 degrees F for 9-10 minutes.
- 3Blend all elote sauce ingredients until smooth.
- 4Sauté corn on 7/10 heat until lightly charred.
- 5Season corn with sea salt and then combine with remaining elote pico ingredients in a bowl.
- 6Once chicken cools for 10 minutes, chop it and toss in 1/6th of the elote sauce.
- 7Chop 150g of romaine and mix with a spoonful of the elote sauce (just enough to coat lightly).
- 8Assemble chalupas by laying your pita flat.
- 9On one side of the pita, add 7g mozzarella, 1/4th of your elote chicken, a spoonful of the elote pico, and 7g mozzarella.
- 10Fold the chalupa tightly, spray both sides with non-stick cooking spray.
- 11Air fry on 400 degrees F for 4 minutes (using ramekins on top to hold them closed).
- 12Once done, open them up, add your romaine and enjoy!
Ingredients
- 170 g Plain Non Fat Greek Yogurt
- 113 g 2% Cottage Cheese
- 40 g Sriracha
- 30 g Honey
- 5 g Low Sodium Soy Sauce
- 0.5 whole Lime, juice and zest from
- 0.5 tsp Sea Salt
- 0.25 tsp Black Pepper
- 0.25 tsp Garlic Powder
- 0.25 tsp Smoked Paprika
- 1 Bag (16oz) Frozen Corn
- 100 g Red Onion
- 40 g Jalapeno
- 10 g Cilantro
- 15 g Minced Garlic
- 20 g Cotija Cheese (or Parmesan)
- 0.5 tsp Sea Salt
- 0.5 tsp Smoked Paprika
- 0.25 tsp Garlic Powder
- 150 g Romaine
- 1 spoonful Elote Sauce
- 16 oz Chicken Breast
- Cajun Seasoning
- 0.16666666666666666 batch Elote Sauce
- 1 count Josephs Pita
- 14 g Part Skim Mozzarella
- 0.25 batch Chicken tossed in Sauce
- Cooking Spray
Equipment
air fryerbowlblenderramekins
Tips
- Carefully fold the chalupas as tightly as possible.
- Use ramekins on top of the chalupas in the air fryer to hold them closed.
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