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Chicken Cordon Bleu-Style French Tacos Recipe

french tacos on cutting board with ketchup and mustard
french tacos on cutting board with ketchup and mustard - Leah Maroney/Tasting Table

French tacos ... contrary to the name, we're not talking duck l'orange–filled corn tortillas. French tacos aren't really like tacos at all. They're more like the procreation of a burrito and a panini. Giant tortillas are stuffed with meat, french fries, and Cruyère cheese -- this is the blueprint for any French tacos, but the variations are limitless.

Leah Maroney takes the makings of classic chicken cordon bleu, then stuffs and presses the ingredients into said giant tortilla. We're talking chicken cutlets, ham, french fries, and homemade cheese sauce. The result is a crunchy, chewy, cheesy, little packet of goodness that you won't be able to stop eating.

The tacos themselves are thought to have originated in the '90s or early 2000s in French cities. Kebab-style meat is a common filling for French tacos, likely due to the amount of Turkish doner kebab street carts that are common throughout European cities. French tacos are the ultimate French street food fusion, and they are definitely worth making at home.

Read more: 12 Different Ways To Cook Chicken

Gather The Ingredients For These Chicken Cordon Bleu-Inspired French Tacos

french taco ingredients on counter
french taco ingredients on counter - Leah Maroney/Tasting Table

French tacos are all about a cheesy, crunchy bite, so, of course, it's going to start with crispy French fries. Any type of fry will do -- if you're feeling ambitious, you can make homemade french fries. We opted for frozen fries. Once they're in the oven, pound and dredge chicken breasts in flour, which are pan-fried in oil for a nice crisp bite. The cheese sauce is made in the same pan (yay, fewer dishes!) with butter, garlic, flour, chicken broth, heavy cream, Dijon mustard, and lots of Gruyère cheese. We used large flour tortillas (the bigger, the better) and stuffed them with the crunchy fries, chicken, sliced deli ham, and lots of cheese sauce. Once they've been panini pressed, add some ketchup and mayo ... no, you didn't hear wrong! As surprising as it sounds, they both make for a delicious, sweet, and tangy finish to this ultimate stuffed wrap.

Step 1: Preheat The Oven

preheated oven at 400
preheated oven at 400 - Leah Maroney/Tasting Table

Preheat the oven to 400 F.

Step 2: Bake The Fries

french fries on a baking sheet
french fries on a baking sheet - Leah Maroney/Tasting Table

Add the french fries to a baking sheet and bake until crispy and golden brown, about 12 minutes.

Step 3: Split The Chicken Breasts

split and seasoned chicken breasts on plate
split and seasoned chicken breasts on plate - Leah Maroney/Tasting Table

Slice each chicken breast into 2–3 thin filets and season with salt and pepper.

Step 4: Pound The Chicken Breasts

rolling pin flattening chicken breast
rolling pin flattening chicken breast - Leah Maroney/Tasting Table

Pound the chicken breast filets into thinner cutlets using a mallet or rolling pin.

Step 5: Dredge In Flour

cutlets dipped in flour
cutlets dipped in flour - Leah Maroney/Tasting Table

Dredge each cutlet in flour, reserving 2 tablespoons of the remaining flour.

Step 6: Heat The Oil

oil heating in a pan
oil heating in a pan - Leah Maroney/Tasting Table

Heat the vegetable oil in a large frying pan over medium heat.

Step 7: Fry The Chicken

fried chicken cutlets
fried chicken cutlets - Leah Maroney/Tasting Table

Add the cutlets to the hot oil in one even layer (this will be done in 2 batches) and fry until golden brown, about 3 minutes.

Step 8: Flip The Cutlets

chicken cutlets frying in pan
chicken cutlets frying in pan - Leah Maroney/Tasting Table

Flip and brown on the other side. Remove the cutlets and set aside.

Step 9: Make The Roux

butter and flour in a frying pan
butter and flour in a frying pan - Leah Maroney/Tasting Table

Add butter, garlic, and reserved flour to the skillet and reduce the heat to medium-low.

Step 10: Add Chicken Broth And Heavy Cream

cream sauce with whisk in pan
cream sauce with whisk in pan - Leah Maroney/Tasting Table

Add the chicken broth, heavy cream, and Dijon mustard to the butter and stir until incorporated.

Step 11: Add The Cheese

cheese sauce with whisk in pan
cheese sauce with whisk in pan - Leah Maroney/Tasting Table

Slowly add in the shredded cheese, whisking after each addition, until a thick sauce forms. Set aside.

Step 12: Assemble The Tacos

assembled french tacos on cutting board
assembled french tacos on cutting board - Leah Maroney/Tasting Table

Place a tortilla on a flat surface and top with ¼ of the french fries, 2 chicken cutlets, 4 slices of ham, and 2 tablespoons cheese sauce. Repeat with the remaining tortillas.

Step 13: Wrap The Tortilla

french tacos being rolled up
french tacos being rolled up - Leah Maroney/Tasting Table

Roll the tortillas into a burrito shape.

Step 14: Heat Your Pan

heated grill pan
heated grill pan - Leah Maroney/Tasting Table

Heat a grill pan or panini press on medium-high heat.

Step 15: Press The Tacos

french tacos on a grill pan
french tacos on a grill pan - Leah Maroney/Tasting Table

Add the tortillas to the pan, press down, and cook for 2–3 minutes.

Step 16: Flip

french tacos on a grill pan
french tacos on a grill pan - Leah Maroney/Tasting Table

Flip the tortillas and cook for another 2–3 minutes.

Step 17: Serve

french tacos on cutting board
french tacos on cutting board - Leah Maroney/Tasting Table

Remove from the grill pan and serve with mayonnaise and ketchup, if desired.

What Substitutions Can I Make In These Chicken Cordon Bleu-Style French Tacos?

french tacos with lettuce on white plate
french tacos with lettuce on white plate - Leah Maroney/Tasting Table

French tacos are so much fun because they're so versatile. We decided to make a quick chicken cutlet for this dish, but if you want to make it even easier, try using pre-made frozen chicken tenders. Pop them in the air fryer to get them nice and crisp, and then go about the rest of the recipe as written. The crunchiness goes so well with the creamy cheese sauce and it's a great shortcut to the recipe.

If you aren't a fan of chicken cordon bleu, you can completely change the contents of the French tacos. The cheese sauce and french fries are essential to the dish, but the meats can be substituted. Try using pre-made gyro slices (these can be found in the meat department), shaved steak, sliced roast beef, browned ground beef, or sliced turkey or chicken. You can even make these vegetarian -- falafel, pickled vegetables, or even mozzarella sticks can be used in place of the meat.

How Do You Store Chicken Cordon Bleu-Style French Tacos?

french tacos on white plate
french tacos on white plate - Leah Maroney/Tasting Table

French tacos, like burritos, are a delicious freezer snack, but this specific variation is best eaten when it's freshly made -- this is the only way to ensure that the french fries are nice and crunchy. However, they are definitely still delicious after freezing. Simply assemble the French tacos and then wrap them in plastic wrap, either before or after pressing and toasting them. Then, store them in the freezer for up to 6 months. They provide an easy and filling dish when you're hungry but short on time. When you want to enjoy the French tacos again, just pop them in the microwave or back onto the panini press until heated completely through; they can also be reheated in the air fryer. These French tacos can also be stored in an airtight container in the refrigerator for up to 3 days. Leave the mayonnaise and ketchup out of the filling until you are ready to serve, if you're using those sauces.

Chicken Cordon Bleu-Style French Tacos Recipe

french tacos on white plate
french tacos on white plate - Leah Maroney/Tasting Table

Prep Time: 10mCook Time: 30mYield: 4 tacosIngredients

  • 12 ounces frozen french fries

  • 1 pound boneless, skinless chicken breast

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • ¾ cup all-purpose flour, 2 tablespoons reserved

  • 2 tablespoons vegetable oil

  • 1 tablespoon unsalted butter

  • 2 garlic cloves, minced

  • 1 cup chicken broth

  • ½ cup heavy cream

  • 2 teaspoons Dijon mustard

  • 8 ounces shredded Gruyère cheese

  • 4 ounces sliced ham

  • 4 burrito-size tortillas

Optional Ingredients

  • Ketchup

  • Mayonnaise

Directions

  1. Preheat the oven to 400 F.

  2. Add the french fries to a baking sheet and bake until crispy and golden brown, about 12 minutes.

  3. Slice each chicken breast into 2–3 thin filets and season with salt and pepper.

  4. Pound the chicken breast filets into thinner cutlets using a mallet or rolling pin.

  5. Dredge each cutlet in flour, reserving 2 tablespoons of the remaining flour.

  6. Heat the vegetable oil in a large frying pan over medium heat.

  7. Add the cutlets to the hot oil in one even layer (this will be done in 2 batches) and fry until golden brown, about 3 minutes.

  8. Flip and brown on the other side. Remove the cutlets and set aside.

  9. Add butter, garlic, and reserved flour to the skillet and reduce the heat to medium-low.

  10. Add the chicken broth, heavy cream, and Dijon mustard to the butter and stir until incorporated.

  11. Slowly add in the shredded cheese, whisking after each addition, until a thick sauce forms. Set aside.

  12. Place a tortilla on a flat surface and top with ¼ of the french fries, 2 chicken cutlets, 4 slices of ham, and 2 tablespoons cheese sauce. Repeat with the remaining tortillas.

  13. Roll the tortillas into a burrito shape.

  14. Heat a grill pan or panini press on medium-high heat.

  15. Add the tortillas to the pan, press down, and cook for 2–3 minutes.

  16. Flip the tortillas and cook for another 2–3 minutes.

  17. Remove from the grill pan and serve with mayonnaise and ketchup, if desired.

Read the original article on Tasting Table.