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Ancho Chicken Tacos

Prep time 20 min
Cook time 6 hr
Total time 6 hr 20 min

Prep time 20 min
Cook time 6 hr
Total time 6 hr 20 min


Feeling like tacos? 

These tacos are filled with tender, smokey pulled chicken and wrapped in a rustic handmade tortilla. Pretty tasty :)

I created these Rustic Oat Tortillas as a sturdy, gluten-free alternative to flour or corn tortillas using ingredients that are simple and probably already living in your pantry.

Serves 6
Slow Cooker Ancho Chicken

4 dried ancho chiles

1 white onion, quartered

1 tablespoon garlic, minced

2 tablespoons coconut sugar

1 tablespoon apple cider vinegar

1½ cups broth (chicken or bone)

1 teaspoon sea salt

1 teaspoon black pepper

2 pounds bone-in, skinless chicken thighs

Rustic Oat Tortillas

1¼ cups rolled oats

2 tablespoons flax meal

1 tablespoon unflavored gelatin

¼ teaspoon sea salt

2 eggs

2 tablespoons warm water

1 teaspoon olive oil

Cilantro Cream

1 cup Plain Greek Yogurt

¼ cup fresh cilantro, chopped

1 lime, zested and juiced

½ teaspoon sea salt

Slow Cooker Ancho Chicken

Soak the chiles in boiling water for 15 minutes. Drain and transfer to a high-speed blender. Add the onion, garlic, sugar, vinegar, broth, salt and pepper. Blend until smooth.


Season the chicken thighs with salt and pepper. Transfer to a slow cooker.


Pour the ancho sauce over the chicken and cook on low heat for 6 hours.


Strain the chicken from the slow cooker, remove the bones, shred, and set aside. Transfer the ancho sauce to a skillet and reduce down over low heat for 15 minutes. Mix the sauce into the shredded chicken.

Rustic Oat Tortillas

Combine all of the ingredients in a food processor, blending until a dough forms.


Shape the dough into a ball. Cut in half and then cut each half into 3 pieces, for a total of 6 equally sized pieces of dough. Roll each piece into a ball. Cover the dough balls loosely with plastic wrap and place in the fridge for 10 minutes.


Using two pieces of parchment paper and a rolling pin, flatten each dough ball into a tortilla. Heat the olive oil in a skillet or griddle over medium and cook each tortilla for 1 minute per side. Transfer to a plate.

Cilantro Cream

Mix all of the ingredients together in a small bowl. Keep chilled in the fridge.

Taco Assembly

Fill each tortilla with a heaping scoop of chicken and top with cilantro cream. Enjoy!


Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —

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