My mini chicken tacos are crispy and gluten free. A great way to make a second meal using yesterday’s leftover cooked chicken.

I made up these mini chicken tacos in an attempt to replicate a mini taco we often like to buy in the refrigerator section of our big box buying club. While the flavor profile is much different, the dippability is not. Feel free to spice these up or keep them mild to suit your flavor preference.

Gluten Free Considerations

These mini chicken tacos are easily made gluten free. None of the ingredients inherently contain gluten, but always check your package labels to be sure if you do have any special dietary considerations.

Preparing the Cream Cheese Filling

To prepare the cream cheese, I found it easiest to cut the block into 1/4 thick slices, then cut each of those in half. There’s a pictures in the recipe instructions below. This seemed to be the correct about for our liking, but feel free to adjust to your preferences.

Dicing the Chicken

I’m lazy, so i didn’t further dice my chicken beyond what it had been when I browned it, but you could chop the pieces finer into a minced size for ease of cooking and eating.

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Mini Chicken Taco Recipe

INGREDIENTS:

• corn street taco tortillas
• diced chicken, precooked and well diced (for extra flavor try Italian Marinade Grilled Chicken)
• shredded cheese (I suggest taco blend or pepper jack)
• cream cheese
• butter
• sour cream or salsa (optional)

DIRECTIONS:

Before you begin, heat an electric griddle to 325 degrees (alternately you can do this in a pan on the stove).

Use butter to “grease” the griddle for each tortilla. This step isn’t to keep the tortillas from sticking to the griddle, but allows you to get the crispy end result. My advice, butter liberally.

Place several corn tortillas onto the melted butter on the griddle.

Once the bottom side has become slightly toasted or crispy, flip the tortillas over. (You can flip them one at a time as you fill them.)

Fill each tortilla with a spoonful of diced chicken, a bit of cream cheese (see notes above on how to get the right amount), and a sprinkle of shredded cheese.

Fold each tortilla in half and allow the bottom side to crisp, then flip each taco over to crisp the other side and fully melt the cheese.

Remove from the griddle.

Serve with sour cream, salsa, or your favorite dipping sauce.