Ingredients
1 pound boneless chicken thighs, diced into 1-inch cubes
1 cup dill pickle chips, drained and chopped
1 cup shredded cheddar cheese
8 small flour tortillas
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper, to taste
Instructions
Heat olive oil in a skillet over medium heat. Add chicken and sauté for 5-7 minutes until golden.
Stir in chopped pickle chips and garlic powder. Cook 3-4 minutes until chicken is fully cooked.
Add shredded cheese, stirring until melted and bubbly. Season with salt and pepper.
Warm tortillas in a dry skillet. Spoon chicken-pickle mixture into tortillas and serve immediately.
Notes
Chicken breasts can be substituted for a leaner option.
Monterey Jack cheese adds a milder, stretchier melt.
Tortillas can be pre-warmed in a microwave for 20 seconds each.
- Prep Time: 15
- Cook Time: 20
- Category: Quick Chicken
- Method: Sautéing; Warming
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 440
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg