mexican

Sinaloa Style Chicken Gorditas with Fresh Pico and Cabbage

This dish pairs cooked shredded chicken thigh with green cabbage, shredded, pico de gallo and masa harina. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

77 g Carbohydrates

19 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

83g masa harina 307 kcal
131g warm water 0 kcal
12g vegetable oil 106 kcal
143g cooked shredded chicken thigh 173 kcal
83g green cabbage, shredded 21 kcal
143g pico de gallo 43 kcal
1g lime wedges 0 kcal
0.6 tsp (1g) kosher salt 0 kcal

Cooking instructions

masa harinawarm watervegetable oilkosher salt
In a bowl, mix masa harina, warm water, salt, and oil to form a soft dough. Rest 5 minutes.
Press dough into 2 thick patties. Cook on a dry skillet over medium heat 3-4 minutes per side until set and browned in spots.
Split gorditas carefully to create a pocket. Briefly crisp the cut sides on the skillet.
warm watercooked shredded chicken thighkosher salt
Season shredded chicken with a pinch of salt and warm it in the skillet with a splash of water.
cooked shredded chicken thighgreen cabbagepico de gallolime wedges
Fill gorditas with chicken, cabbage, and pico de gallo; squeeze lime over the top.