Description
A crispy chicken cutlet shell stuffed with lettuce, tomatoes, cheese, and sour cream – the perfect keto-friendly chalupa.
Ingredients
Scale
2 chicken breasts, pounded thin
1 cup almond flour
1 cup shredded cheddar cheese
2 eggs, whisked
1 cup shredded lettuce
1 diced tomato
2 tbsp sour cream
1 sliced avocado
1 tsp smoked paprika
Salt and pepper to taste
Instructions
1. Pound chicken breasts thin and season.
2. Dip in egg wash, then coat with almond flour and cheese.
3. Fry or air-fry until golden and crispy.
4. While warm, fold cutlet into a taco shape.
5. Fill with lettuce, tomato, sour cream, and avocado.
6. Serve immediately.
Notes
Net carbs: 3–5 depending on toppings
For extra spice, add cayenne pepper to coating
Pairs well with cauliflower rice or salad
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chalupa
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg