Description
Tangy, creamy, and crunchy tacos filled with shredded chicken, dill pickles, and ranch dressing, perfect for a weeknight meal.
Ingredients
Scale
- 1 lb chicken breast
- 1 cup dill pickles, chopped
- 1/2 cup ranch dressing
- 8 small flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup lettuce, shredded
- Tomatoes, diced (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Pat the chicken dry and season both sides with salt and pepper. Chop the dill pickles and shred the lettuce. Measure the ranch dressing and shred the cheese. Have two forks ready for shredding.
- Set a bowl beside the stove. After you shred the cooked chicken, you will mix it with the chopped pickles and ranch dressing. Stir until the chicken is evenly coated.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the seasoned chicken breasts. Cook until fully done, about 6–8 minutes per side. Remove the chicken and let it rest for a few minutes, then shred it with two forks.
- Combine the shredded chicken, chopped dill pickles, and ranch dressing in the bowl. Warm the tortillas in a dry skillet or microwave for a few seconds. Fill each tortilla with the chicken mixture, sprinkle shredded cheese, add lettuce, and top with diced tomatoes if using. Roll up the tacos and serve immediately.
Notes
Use cooked rotisserie chicken to save time. Drain pickles if too wet. Add hot sauce for extra heat.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 590
- Sugar: 4g
- Sodium: 1100mg
- Fat: 33g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2.5g
- Protein: 48g
- Cholesterol: 90mg