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Chipotle Chicken Puffy Tacos

Prep Time: 30 minutes

Cook Time: 10 minutes

Servings: 8

Puffy taco shells stuffed with pulled rotisserie chicken in chipotle sauce. Topped with fresh guacamole, salsa and favorite taco toppings like lettuce, tomato and queso fresco.


  2 avocados, pitted, peeled and cubed

  1 can (4.5 oz) Old El Paso® chopped green chiles

  1 Tbs lime juice

  2 Tbs chopped red onion

  1/4 cup chopped fresh cilantro

  1 1/2 cups shredded iceberg lettuce

  1 plum (Roma) tomato, seeded and diced

  3/4 cup crumbled queso fresco cheese

  Chipotle Sauce

  3/4 cup Old El Paso® Thick 'n Chunky salsa

  1 canned chipotle chile in adobo sauce (with 1 tablespoon adobo sauce)

  1/4 cup water

  2 1/2 cups pulled (not shredded) deli rotisserie chicken (from 2-lb chicken)

  Puffy Tortillas

  1/4 cup vegetable oil

  8 Old El Paso® tortillas for soft tacos & fajitas (6 inch)

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In medium bowl, make guacamole by mixing avocados, green chiles, lime juice, red onion and cilantro, mashing slightly; set aside.

Place Chipotle Sauce ingredients in blender or food processor. Cover; blend on high speed until smooth. Pour half of sauce in 10-inch skillet over medium heat with chicken, reserving 1/2 cup for topping. Cover skillet; heat chicken and sauce until warm.

Meanwhile, heat oil in 10-inch nonstick skillet over medium heat. Add 1 tortilla. Cook until starting to puff up, then turn over. Once second side is puffed up, remove from skillet; drain on paper towels.

Fold each tortilla in half, and top with slightly less than 1/3 cup chicken mixture. Top with guacamole, a drizzle of reserved sauce, lettuce, tomato and cheese.

If you want more zesty chipotle flavor, dust the puffy tortillas with chipotle powder after draining on paper towels.

Nutritional Information:

Calories 240

Calories from Fat 120

Total Fat 13g 

Saturated Fat 4g 

Trans fat 1g 

Cholesterol 35mg 

Sodium 670mg 

Total Carbohydrate 19g 

Dietary Fiber 2g 

Protein 11g