Dill Pickle Ranch Smash Chicken (Printable)

Ground chicken with dill pickle, ranch flavors, crispy cheese lace, and crunchy cabbage in gluten-free tortillas.

# What You Need:

→ Chicken Filling

01 - 1 pound ground chicken
02 - 1 teaspoon garlic powder
03 - 1 teaspoon paprika
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon freshly ground black pepper

→ Tacos & Toppings

06 - 8 small gluten-free tortillas
07 - 1 cup shredded mozzarella or Jack cheese
08 - 1/2 cup chopped dill pickles
09 - 2 tablespoons pickle brine
10 - 1 cup shredded green cabbage

→ Ranch Cottage Cheese Sauce

11 - 1/2 cup cottage cheese
12 - 1 teaspoon ranch seasoning
13 - 1 teaspoon fresh lemon juice

# How-To:

01 - In a large bowl, combine ground chicken, garlic powder, paprika, kosher salt, and black pepper. Mix thoroughly until evenly distributed.
02 - Heat a skillet over medium heat. Add the chicken mixture, breaking it apart with a spatula. Cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Remove from heat and set aside.
03 - In a blender or food processor, combine cottage cheese, ranch seasoning, and fresh lemon juice. Blend until smooth and creamy. Transfer to a container and refrigerate until assembly.
04 - Warm the gluten-free tortillas in a dry skillet over medium heat or directly over a gas flame until pliable. Keep covered with a clean kitchen towel to maintain warmth.
05 - Heat a non-stick skillet over medium heat. Sprinkle approximately 2 tablespoons of shredded cheese in a circle slightly larger than a tortilla. Allow to melt and cook until golden and lacey, approximately 2 minutes. Carefully place a warm tortilla on top, press gently, and cook for 30 seconds. Flip the tortilla and cook for another 30 seconds, then transfer cheese-side up to a plate. Repeat with remaining tortillas and cheese.
06 - Top each cheese-crusted tortilla with a generous spoonful of cooked ground chicken, a handful of shredded green cabbage, chopped dill pickles, and a drizzle of pickle brine.
07 - Crown each taco with a dollop of ranch cottage cheese sauce. Serve immediately while the cheese lace is still warm and crispy.

# Expert Hacks:

01 -
  • That crispy cheese lace is honestly addictive and feels way fancier than the five minutes it takes to make.
  • Ground chicken stays juicy and flavorful without any fussy techniques or long ingredient lists.
  • The whole thing comes together in 30 minutes, but tastes like you spent way more time on it.
02 -
  • If your cheese lace tears when you flip it, the skillet was too hot or the cheese wasn't quite lacey enough—lower the heat slightly and give it a few extra seconds to set up.
  • Don't assemble these more than a few minutes before eating or the cheese will start to soften and the cabbage will absorb too much brine and lose its snap.
03 -
  • If mozzarella isn't creating a lacy pattern, you're using pre-shredded cheese with anti-caking agents—switch to freshly grated cheese and it'll work every time.
  • Keep a small bowl of ice water nearby when making cheese laces; dipping your spatula in it keeps everything from sticking and gives you better control when flipping.
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