Chicken Tacos with Pico de Gallo

Chicken Tacos with Pico de Gallo

This simple recipe takes chicken tenders to the next level! A delicious dinnertime classic, packed with protein and flavor.

Prep Time

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  • 1 package Golden Platter Gluten Free Chicken Tenders
  • ¼ head Cabbage, white or red
  • 2-3 carrots, grated
  • 1 package Gluten Free Corn Tortilla/your choice of tortilla


Pico de Gallo: (use recipe below, or your favorite store brand)

  • 1 small onion, finely diced
  • 1 small red bell pepper, finely diced
  • 1 small orange bell pepper, finely diced
  • 1 jalapeno, minced
  • 2 ripe plum tomatoes
  • salt & pepper
  • 2-3 tbsp. olive oil
  • 1-2 tbsp. lemon juice
  • small handful cilantro


To Make:

  1. Combine finely diced onions, bell peppers, plum tomatoes, and minced jalapenos in a bowl.
  2. Season with salt and pepper, and dress with olive oil and lemon juice.
  3. Coarsely chop cilantro and add to bowl. Stir, cover, and set aside to mingle.


Cooking Instructions:

  1. Preheat oven to 425°F
  2. Cook Chicken Tenders as per package directions
  3. When fully cooked, slice tenders in 1/2, the long way. Cover to keep warm.
  4. Finely shred the cabbage. Toss with grated carrot, season with salt and set aside.
  5. Heat a griddle over medium/high heat
  6. Microwave the tortilla in a zip top bag, then char a bit on the hot griddle
  7. Hold with a paper towel as they come off the griddle, and place a small pile of cabbage/carrot down the middle
  8. Top with Chicken Tender strips and spoon on Pico de Gallo.
  9. Repeat and enjoy!