Chicken Mulitas
Savor the irresistible flavors of chicken mulitas, where tender grilled chicken meets gooey melted cheese, all nestled between warm tortillas. Topped with fresh pico de gallo and a zesty avocado sauce, each bite is a fiesta for your taste buds! Get ready to indulge in this mouthwatering delight that’s perfect for any occasion.
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 avocado
- cilantro, chopped
- corn tortillas
- 1 jalapeñooptional
- juice of 2 lemons
- 1/2 onion, diced
- tomato, diced
🥩Meat & Seafood(1)
- 2 chicken breasts, diced
🥛Dairy & Eggs(1)
- mozzarella cheese
🧂Spices & Seasonings(1)
- salt, to taste
Nutrition (per serving)
Calories
420
Protein
32g
Carbs
30g
Fat
19g
👨🍳 Instructions
- 1
Dice the chicken breasts and cook them in a skillet with olive oil, seasoning to taste with salt, garlic salt, onion salt, black pepper, paprika, and a splash of lime juice for about 15 minutes.
- 2
Add the diced onion and cook for an additional 3 minutes before removing from heat.
- 3
For the pico de gallo, dice the tomato, cilantro, and onion, season with a little salt, and add the juice of 2 lemons.
- 4
For the avocado sauce, blend the avocado, cilantro, jalapeño, a little salt, the juice of a lime, and a splash of water until smooth.
- 5
To prepare the mulitas, on a griddle over medium heat, layer mozzarella cheese, a corn tortilla, more mozzarella cheese, the cooked chicken, and more mozzarella cheese before topping with another tortilla.
- 6
Cook until both sides are golden brown and serve.
💡 Pro Tips
- ✓Cook diced chicken to 165°F internal temperature (about 12-14 minutes for ½-inch cubes at medium-high heat) rather than the full 15 minutes, as chicken continues cooking 3-5°F after removal due to carryover heat, preventing dryness from overcooking.timing165°F internal temp | 12-14 minutes
- ✓Use a 2:1 ratio of avocado to liquid (lime juice + water) in your sauce to achieve proper emulsification; too much liquid breaks the avocado's fat structure and creates a watery sauce instead of creamy.ingredient2:1 avocado to liquid ratio
- ✓Salt your pico de gallo 10-15 minutes before assembly, not right before serving; the salt draws out 8-12% of the tomato's moisture while osmosis seasons the flesh evenly, preventing a watery final product.timing10-15 minutes before serving
- ✓Layer cheese on the griddle for 30-45 seconds before adding the tortilla, allowing it to partially melt and create adhesion; this prevents the tortilla from sliding during assembly and ensures the top cheese melts into the chicken properly.technique30-45 seconds preheat
- ✓Cook mulitas at 350°F (medium heat on most griddles) for 2-3 minutes per side until the cheese melts completely and forms a light golden crust; temperatures above 375°F will char the tortilla before the interior cheese melts.timing350°F | 2-3 minutes per side
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chicken Mulitas
Savor the irresistible flavors of chicken mulitas, where tender grilled chicken meets gooey melted cheese, all nestled between warm tortillas. Topped with fresh pico de gallo and a zesty avocado sauce, each bite is a fiesta for your taste buds! Get ready to indulge in this mouthwatering delight that’s perfect for any occasion.
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 avocado
- cilantro, chopped
- corn tortillas
- 1 jalapeñooptional
- juice of 2 lemons
- 1/2 onion, diced
- tomato, diced
🥩Meat & Seafood(1)
- 2 chicken breasts, diced
🥛Dairy & Eggs(1)
- mozzarella cheese
🧂Spices & Seasonings(1)
- salt, to taste
Nutrition (per serving)
Calories
420
Protein
32g
Carbs
30g
Fat
19g
👨🍳 Instructions
- 1
Dice the chicken breasts and cook them in a skillet with olive oil, seasoning to taste with salt, garlic salt, onion salt, black pepper, paprika, and a splash of lime juice for about 15 minutes.
- 2
Add the diced onion and cook for an additional 3 minutes before removing from heat.
- 3
For the pico de gallo, dice the tomato, cilantro, and onion, season with a little salt, and add the juice of 2 lemons.
- 4
For the avocado sauce, blend the avocado, cilantro, jalapeño, a little salt, the juice of a lime, and a splash of water until smooth.
- 5
To prepare the mulitas, on a griddle over medium heat, layer mozzarella cheese, a corn tortilla, more mozzarella cheese, the cooked chicken, and more mozzarella cheese before topping with another tortilla.
- 6
Cook until both sides are golden brown and serve.
💡 Pro Tips
- ✓Cook diced chicken to 165°F internal temperature (about 12-14 minutes for ½-inch cubes at medium-high heat) rather than the full 15 minutes, as chicken continues cooking 3-5°F after removal due to carryover heat, preventing dryness from overcooking.timing165°F internal temp | 12-14 minutes
- ✓Use a 2:1 ratio of avocado to liquid (lime juice + water) in your sauce to achieve proper emulsification; too much liquid breaks the avocado's fat structure and creates a watery sauce instead of creamy.ingredient2:1 avocado to liquid ratio
- ✓Salt your pico de gallo 10-15 minutes before assembly, not right before serving; the salt draws out 8-12% of the tomato's moisture while osmosis seasons the flesh evenly, preventing a watery final product.timing10-15 minutes before serving
- ✓Layer cheese on the griddle for 30-45 seconds before adding the tortilla, allowing it to partially melt and create adhesion; this prevents the tortilla from sliding during assembly and ensures the top cheese melts into the chicken properly.technique30-45 seconds preheat
- ✓Cook mulitas at 350°F (medium heat on most griddles) for 2-3 minutes per side until the cheese melts completely and forms a light golden crust; temperatures above 375°F will char the tortilla before the interior cheese melts.timing350°F | 2-3 minutes per side