Chicken Chipotle Kale Wrap & Tacos

Introduce some new flavors with this familiar favorite. Perfect as a wrap or taco, this Chicken Chipotle recipe can be be served spicy or mild for the little ones.  Just top slow-cooked shredded chicken and rich avocado slices with shredded kale and red onions to make this gluten-free family meal healthy and delicious.

Recipe courtesy of Gladys, The Mother Overload, 2015

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  • 4-5 pounds

    Organic Chicken Thigh Fillets, skinless

  • 1/2 cup

    cubed organic tomato

  • 1/2 tablespoon


  • 2 cups


  • 2 (16-ounce) jars

    HERDEZ® Traditional Chipotle Cooking Sauce

  • 1/4 cup

    sliced red onion

  • 1


  • Chipotle Mayo

  • 1 bunch

    organic kale leaves, washed and removed from stems

  • 3

    organic Avocados

  • organic corn tortillas

  • 1 cup

    shredded organic kale

Print Recipe

Serves 4-6



  1. Wash chicken thigh fillets and place in slow cooker with tomato, salt, water and HERDEZ® Traditional Chipotle sauce. Note: For a mild and not spicy flavors for little ones, add one cup water per one jar HERDEZ® Traditional Chipotle sauce to the slow cooker for the perfect flavor the entire family can enjoy. Cook on low heat overnight or 6 hours minimum.

  2. Place sliced red onion and lemon juice into container and leave in refrigerator overnight.

  3. Once chicken is ready and cooled, remove from slow cooker and shred. Add shredded chicken, the cooking sauce and juices from slow cooker into medium size pan and set on medium heat. Spread teaspoon chipotle mayo down center of each kale leaf. Then add chicken, avocado slice and top with red onions.

  4. For the organic corn tacos version: Spread teaspoon chipotle mayo down center of each corn tortilla. Then add 1-2 tablespoons shredded chicken, avocado slices and top with shredded kale and red onions.


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