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rotisserie chicken tacos
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4 from 5 votes

Rotisserie Chicken Tacos

Need an easy and healthy way to use up rotisserie chicken leftovers? These gluten free rotisserie chicken tacos are AMAZING! They're quick and customizable for a simple family dinner in 5 minutes fast!
Prep Time5 mins
Total Time5 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, tacos
Servings: 5 tacos
Calories: 227kcal
Cost: $15


  • 5 corn tortillas
  • 2 cooked chicken breasts shredded (half of the rotisserie chicken)
  • 1 cup pickled onion
  • 1/2 cup cilantro
  • 1 red bell pepper
  • 1 avocado diced
  • 2 tbsps Mexican hot sauce I use Valentina
  • cojita cheese optional


  • Layout the corn tortillas on a sheet pan on taco stands (see note below).
    Optional: If you want to char/brown them heat them up on a cast iron pan over medium-high heat for a minute or two on each side.
  • Since all the ingredients are either already cut up or pre cooked (like the chicken) all you have to do is arrange the taco to your liking. It's that easy, it seriously only takes 5 minutes to have everything good to go for your whole family.


Cojita cheese isn't easy to come across in the area I live in (I have never seen it) so I topped it with some feta and it was delicious.
These taco stands are awesome for keeping your chicken tacos upright!

Container Counts

Full recipe given: 1 green, 2 red, 2 1/2 yellows, 2 blue.
Per seving: 1/5 green, 1/3 red, 1/2 yellow, 1/3 blue.
Tips to make it fit your containers: measure out the chicken, veggies, cheese in each container and make it fit for what you have allotted for dinner.


Serving: 1g | Calories: 227kcal | Carbohydrates: 20g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 193mg | Potassium: 488mg | Fiber: 5g | Sugar: 3g | Vitamin A: 923IU | Vitamin C: 41mg | Calcium: 41mg | Iron: 1mg