Chicken Tacos with Strawberry Mint Salsa

chicken tacos w strawberries

Summer is here and I couldn’t be happier! Our grill is perpetually warm in the backyard from all the cooking, and the garden is filling out and looking lovely. Even though I love cooking outdoors, it can’t be all steaks and burgers, night in and night out, because that can get old fast. If you’re looking for a little something that’s easy, light, and a refreshing take on an old favorite, tacos, then look no further than this flatbread recipe. I make the most delicious taco shells from a Flatout Artisan Thin Crust flatbread, baked crisp or warmed up soft, depending on what everyone is in the mood for.

Someday, I hope to move to California, because produce is bountiful and interesting there. People have lemon trees in their yard, and persimmons, for crying out loud! Fruit just drops off the trees. I would absolutely take advantage of their growing season, which is twice as long as ours. In my city, as you may know, we have a very short growing season, about five minutes. (At least it feels that way.) Years ago I remember wearing gloves in June; that should tell you what you need to know about our weather. Gloves. In June.

The strawberry mint salsa that tops these shredded chicken tacos is just the sort of thing you’d find in California. It’s the perfect, slightly sweet, slightly spicy compliment to just-grilled chicken, or even some leftover shredded chicken you have from the night before. Seriously, these tacos make chicken go from blah to ah in about ten minutes.

And what to make with all the leftover strawberries? Strawberry margaritas, of course! The ideal cocktail pairing. You can thank me later. Vivà California! Vivà summer! Gloves, be gone!

-Amy at Flatout

Serves: 1
Prep Time:
Cook Time:

Chicken Tacos with Strawberry Mint Salsa

WW® SmartPoints® value: 9 per serving


  • 1 Flatout Artisan Thin Crust flatbread
  • 3 ounces boneless skinless chicken breast, cooked, shredded
  • 1/8 teaspoon chili powder
  • 1 ounce queso fresco, crumbled
  • 5-6 strawberries, chopped
  • 1/2 jalapeño, chopped finely
  • 1 tablespoon cilantro, chopped
  • 1/2 lime, juiced
  • 2-3 mint leaves, chopped
  • Salt and freshly ground pepper


Cut the flatbread into three rectangles. In a bowl, combine the cilantro, strawberries, mint, jalapeño, and lime juice to make a salsa. In a skillet, heat the chicken up if necessary, until hot. Season with salt, pepper and chili powder. To assemble the tacos, divide the chicken, queso and salsa into each flatbread shell, in that order, and serve.

Grilling method: Preheat grill to 375°F. Pre-bake the flatbread on the grill for 1 minute to warm shell. Remove flatbread from grill and assemble the tacos according to the recipe.

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