Macros per Chalupa:
263 Cals, 12g Carbs, 6g Fat, 42g Protein
Ingredients for Buffalo Chicken:
2lbs Chicken Breast
1 Cup Low Sodium Chicken Broth
2g Sea Salt
2g Garlic Powder
2g Black Pepper
2g Chili Powder
2g Onion Powder
1g Paprika
Franks Red Hot Buffalo Sauce
Rest of Ingredients (makes 2 Chalupas):
2 Joseph’s Pitas
28g Part Skim Mozzarella
4g Fresh Chopped Parsley
2 Slices Roma Tomatoes
20g Shredded Lettuce
Non Stick Cooking Spray
Directions:
1.) Add your chicken to your instant pot and season. Then add your chicken broth and pressure cook on high for 15 minutes. Once done, do natural release for 5-7 minutes and then you can release the rest of the pressure.
2.) Shred your chicken and add to a bowl. Add your franks red hot buffalo and mix. Add as little or as much as you’d like depending on how much buffalo you are going for.
3.) Now lay your pitas down flat and add your buffalo chicken, part skim mozzarella and fresh chopped parsley to one side. Then press it shut until it holds shut. This is super important when you put it into the air fryer because it’ll fly open if you don’t make sure it’s shut all the way.
4.) Add to your air fryer and spray the chalupas with non-stick cooking spray. Air fry at 400 degrees F for 3-5 minutes or until the pita is golden. Make sure to check on it after a minute or so to ensure it doesn’t fly open.
5.) Once done, open your pitas back up, add your tomato (1 tomato sliced in half to fit into the pita) and your lettuce. Close the pita again and then it’s time to enjoy!