I’m a big fan of Taco Bell chicken chalupas, but homemade versions are always better! My copycat chicken chalupa recipe is filled with juicy chicken, shredded cheese, and all my favorite toppings. Frying the chalupa taco shells is super simple, and they’re so fluffy and crispy. This has all the flavor of my drive-thru favorite, but it tastes way fresher. And it’s ready in 20 minutes!
Taco Bell Copycat Chalupa Recipe
I always loved ordering the chalupas supreme at Taco Bell because those crispy, puffy shells really take a regular taco to the next level. Turns out frying up chalupa tortilla shells is really simple, and of course I prefer to make mine with deliciously seasoned chicken breast instead of beef. I finish off my chicken chalupas with sour cream, lettuce, and diced tomatoes for a fresh bite! My kids love these too, so it’s the perfect family dinner. And the best part is making this chalupa recipe at home is faster than going to the drive thru. I can even make my own crunchwrap to go with it!
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Make it Easy!
As quick and easy as this chicken chalupa recipe is, some days I want it to be a little bit easier. So when I’m feeling lazy, I like to season store-bought rotisserie chicken with taco seasoning and use that as the filling–no cooking required! This also works well with any leftover chicken you have on hand.
Chicken Chalupa Recipe
These crispy chicken chalupas are filled with juicy chicken, shredded cheese, and all my favorite toppings. This homemade chalupa recipe is way better than Taco Bell!
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Serves 8 chalupas
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Rub the taco seasoning, onion powder, garlic powder, and salt over the chicken breasts.
1 pound boneless, skinless chicken breasts, 1 tablespoon taco seasoning, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon kosher salt
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Add the oil to a large skillet over medium heat. Once heated, add in the chicken pieces and cook for 4-5 minutes until browned and cooked through.
1 tablespoon olive oil
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Heat 1 cup of oil in a skillet over medium heat. Test the oil by dipping the edge of the chalupa in the oil to see if it bubbles.
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Using tongs, dip one half of the chalupa into the oil to fry while folding the other half of the chalupa over it to make a taco shell shape. Once the bottom half in the oil is golden brown, flip and fry the other half.
8 flour chalupa tortillas
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Fill each taco shell with chicken, cheese, lettuce, tomatoes, sour cream, and salsa.
1 cup shredded cheese, Shredded lettuce, Diced tomatoes, Sour cream, Salsa
**Chalupa tortillas are specially made to be fried– they get nice and puffy! I used Mission Brand. If you can’t find chalupa shells, regular flour tortillas will also work but won’t be as delicious.
Tips:
- You can leave the chalupa shells flat and enjoy them more like a tostada if you prefer.
- Nutritional information does not include optional toppings.
Storage: Store leftover chicken in the fridge for 3 days, or freeze for 3 months. Chalupas are best assembled and served fresh.
Nutrition Facts
Chicken Chalupa Recipe
Amount Per Serving (1 chalupa)
Calories 327
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5g31%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 50mg17%
Sodium 602mg26%
Potassium 283mg8%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 2g2%
Protein 19g38%
Vitamin A 188IU4%
Vitamin C 1mg1%
Calcium 172mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Chicken Chalupas Step by Step
Prep: Gather the listed chicken chalupa ingredients. Slice the chicken breasts into bite-sized pieces, and shred the lettuce and cheese before beginning. If you’re planning to top with tomatoes, now is a good time to dice them as well.
Season the Chicken: Rub 1 tablespoon of taco seasoning, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, and ¼ teaspoon of kosher salt over 1 pound of sliced boneless, skinless chicken breasts.
Cook the Chicken: Add 1 tablespoon of olive oil to a large skillet over medium heat. Once heated, add in the chicken pieces and cook until browned and cooked through (about 4-5 minutes).
Fry the Chalupas: Heat 1 cup of oil in a skillet over medium heat. Test the oil by dipping the edge of the chalupa in the oil to see if it bubbles. Using tongs, dip one half of a flour chalupa tortilla into the oil to fry while folding the other half of the chalupa over it to make a taco shell shape. Once the bottom half in the oil is golden brown, flip and fry the other half. Repeat with the remaining 7 tortillas.
Assemble the Chalupas: Fill each chalupa shell with chicken, cheese, lettuce, tomatoes, sour cream, and salsa.
How to Store and Reheat
I recommend storing the chalupa shells and chicken filling separately to prevent them from going soggy. Everything will keep well for up to 3 days in the refrigerator or 3 months in the freezer. Let thaw overnight in the refrigerator before reheating the chalupa shells in a 350°F oven for 6-7 minutes and the meat in the microwave until warmed through. Then, assemble and enjoy!