Gluten-free Chicken Tacos
by Chris Moody · published June 2026 · last edited June 2, 2026
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This is my household’s favorite dinner! It’s hearty, delicious, and easy to customize so everyone gets it just the way they like it.
-
Grilling the chicken -
Heating the tortillas -
Shredded chicken
Ingredients
- 2 whole chicken breasts, large
- 12 whole Trader Joe's almond flour tortillas, sold in packs of six
- 1 whole your favorite chicken taco seasoning, We use McCormick Chicken Taco packet
- ½ cup water
- 1 TBSP oil
- 1 dash salt, for dry brine before cooking
- to taste shredded cheese, optional
- to taste taco sauce, optional
- to taste roasted corn, optional
- to taste lettuce, optional
- to taste avacado, optional
- to taste cotija cheese, optional
Instructions
See my Grilled Chipotle Chicken Breasts recipe and just skip the seasoning.
https://themoodymenu.com/recipes/grilled-chipotle-chicken-breastsDry brine (salt) the chicken in fridge 8 hours before cooking (or overnight).
Remove chicken from fridge 30 minutes before grilling.
Brush chicken with mayo just before grilling.
Grill 2 large chicken breasts. Get internal temp to 165ºF.
Shred the cooked chicken breasts with a fork.
Heat a pan with some oil and add your shredded chicken.
Add your favorite chicken taco seasoning. We use McCormick Chicken Taco seasoning.
Add a ½ cup of water or whatever your seasoning packet instructions say.
Mix seasoning and stir.
Reduce heat to keep meat warm.
Place your tortillas on medium-high griddle (or pan).
"Draw" with a stick of butter on the tops of your tortillas, coating them with melted butter.
Flip tortillas and butter the other sides.
Remove at desired crispiness. Note: The crisper they are, the harder they are to bend.
Place them into a curved taco serving tray, bending them into shape.
Add chicken and your desired toppings.
Serve and enjoy!
Should make about 4 servings of 3 tacos each.