Chalupa Fry Bread with Instapot Shredded Chicken

When was the last time you'd had soft gluten-free fry bread?  Chalupa was my favorite Mexican Fast Food chain dish and it's been nearly a decade ago when I had my last Chalupa.  This Gluten-Free Chalupa Fry Bread recipe is delicious on it's own.  Stuffed with shredded chicken makes this a staple Taco Tuesday dish!  We use the same recipe for Indian Fry Bread to scoop up all the delicious Indian curry and sauces. Try it and let me know how you love them!


Fry Bread:

2 cups Lorraine’s GF All Purpose Flour

1 tablespoon baking powder

1⁄2 teaspoon sea salt

1 tablespoon avocado oil

3/4 cup milk

1 tbs sour cream

1 egg

oil (for deep frying)


For the shredded chicken cook in INSTAPOT:

1 tablespoon extra-virgin olive oil

1 1/2 pounds boneless skinless chicken breasts (about 3 small/medium or 2 medium/large)

2 teaspoons kosher salt, divided

1/2 teaspoon black pepper

1 small yellow onion or 1/2 large yellow onion, thinly sliced

1 1/2 teaspoons (4 cloves) garlic minced

2 teaspoons chili powder

3 pieces chipotle peppers in adobo from a can, finely chopped (if you love heat, add an extra pepper or stir in a few teaspoons of sauce from the can)

1 can (14 ounces) fire roasted diced tomatoes

Juice of 1 medium lime


For the avocado SAUCE:

1 ripe avocado peeled and pitted

3/4 cup sour cream or Greek Yogurt

1/4 teaspoon kosher salt


Toppings: fresh cilantro, diced jalapeño, thinly sliced radishes, cheese, additional salsa, additional diced avocado




Make Fry Bread: 

In a large bowl, combine dry ingredients and whisk. In a measuring cup, add milk, egg, oil and sour cream.  Whisk to combine. Make a well in a center of the flour, add milk mixture and using a fork, slowly incorporate dry ingredients with the wet until liquid is absorbed.  There will be a few dry flours. Dump into a counter lined with silicone mat and knead to combine until all the dry flour has been incorporated. Shape dough into a long cylinder and divide into 8 equal parts. Flour counter so dough doesn’t stick and form dough into rounds and use a small rolling pin to roll into a thin circle, about 6-7” in diameter. Fry one side in oil for 30 seconds. Flip and fry the other side for 1 min or until slightly brown. Flip again and fold in half and finish frying until both sides are golden brown. Dough can be made ahead of time.  Bring to room temperature before frying.


Make Shredded Chicken:

Season Chicken with 1 tsp salt and black pepper. Set instapot on a sauté setting.  Add oil and brown chicken on both sides.  Add garlic and onions and sauté until onions are translucent.  Add remaining ingredients and stir to combine. Place lid and set Instapot on High for 20 min.  Carefully release the steam and leave it until the indicator is in safe mode.  Shred chicken using 2 forks.  Season with more salt and pepper to taste.


Make the Avocado Sauce:

In a medium bowl, avocado and mash with a fork until smooth.  Add remaining ingredients and combine.

German Pancake (aka Dutch Baby)


Citrus Blueberry Sweet Bread