Juicy chicken with tangy pickles, crunchy cabbage, and crispy cheese on gluten-free tortillas, packed with bold flavors.
# What You’ll Need:
→ Chicken Filling
01 - 1 pound ground chicken
02 - 1 teaspoon garlic powder
03 - 1 teaspoon paprika
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon freshly ground black pepper
→ Tacos & Toppings
06 - 8 small gluten-free tortillas
07 - 1 cup shredded mozzarella or Jack cheese
08 - 1/2 cup chopped dill pickles
09 - 2 tablespoons pickle brine
10 - 1 cup shredded green cabbage
→ Ranch Cottage Cheese Sauce
11 - 1/2 cup cottage cheese
12 - 1 teaspoon ranch seasoning
13 - 1 teaspoon fresh lemon juice
# How-To:
01 - In a large bowl, combine ground chicken, garlic powder, paprika, salt, and pepper. Mix until well combined.
02 - Heat a skillet over medium heat. Add the chicken mixture, breaking it up with a spatula. Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Remove from heat and set aside.
03 - In a blender or food processor, blend cottage cheese, ranch seasoning, and lemon juice until smooth. Refrigerate until ready to use.
04 - Warm the tortillas in a dry skillet or directly over a gas flame until pliable. Keep covered to stay warm.
05 - Heat a non-stick skillet over medium heat. Sprinkle about 2 tablespoons of shredded cheese in a circle slightly larger than a tortilla. Let melt and cook until golden and lacey, about 2 minutes. Carefully place a tortilla on top, press gently, and cook for 30 seconds. Flip and cook for another 30 seconds, then transfer to a plate cheese-side up. Repeat with remaining tortillas and cheese.
06 - Top each cheese-crusted tortilla with a generous spoonful of chicken, a handful of shredded cabbage, chopped dill pickles, and a drizzle of pickle brine.
07 - Finish with a dollop of ranch cottage cheese sauce. Serve immediately.
