Directions

In a large bowl, mix the ground chicken, minced pickles, ranch seasoning, garlic powder, and pepper until well combined.

Divide the chicken mixture into 8 equal portions and roll them into balls.

Heat a large flat griddle or cast-iron skillet over medium-high heat and lightly coat with oil.

Place a ball of chicken on the griddle and immediately top with a flour tortilla.

Use a heavy press or spatula to smash the tortilla down firmly so the chicken flattens into a thin layer underneath.

Cook for 3 to 4 minutes until the chicken is browned and fully cooked through.

Flip the taco so the tortilla side is down, then sprinkle a generous handful of the combined cheeses directly onto the griddle next to the taco.

Drag the taco over the melting cheese and let it sit for 1 to 2 minutes until the cheese forms a crispy, lacy crust attached to the edges.

Whisk together the sour cream, pickle juice, and fresh dill in a small bowl.

Remove the tacos from the heat and top with lettuce, diced onion, a drizzle of the ranch sauce, and a pickle slice.

Nutritional Info (per serving, serves 4)