Rotisserie Pulled Chicken Tacos with Guacamole
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BBQGluten Free

Rotisserie Pulled Chicken Tacos with Guacamole

Prep

10 mins

Cook

60 mins

Serves

4

Method

Direct

Whole chicken cooked on the rotisserie with nothing more than salt and pepper, pulled and piled into gluten free soft tacos with a smooth, fresh guacamole.

No rub, no shortcuts — just a whole chicken over the fire, salt, pepper, and patience. Rotisserie until the breast hit 68°C, rested for perfect carryover, then pulled and stuffed into gluten free wraps with a bright, simple guacamole.

⚠️ Always check individual product labels for allergen information as ingredients vary by brand. ⚠️

Servings1x

For the chicken

  • —1 whole chicken
  • —1 tbsp sea salt
  • —1 tsp black pepper

For the guacamole

  • —2 ripe avocados
  • —2 limes, juiced
  • —0.25 red onion
  • —5 cherry tomatoes
  • —1 handful fresh coriander

To serve

  • —8 Del Paso gluten free wraps

Prevent your screen from going dark as you follow along.

  1. 01

    Season the whole chicken generously with sea salt and black pepper — no other rub needed.

  2. 02

    Set up the kamado with the rotisserie attachment for indirect heat. Once the fire is stable, mount the chicken on the spit.

  3. 03

    Rotisserie the chicken over the fire until the breast reaches an internal temperature of 68°C.

  4. 04

    Rest the chicken until carryover cooking brings the internal temperature up to 74°C. This keeps the meat juicy while making sure it's fully cooked through.

  5. 05

    While the chicken rests, make the guacamole: blend the avocado, lime juice, red onion, cherry tomatoes and coriander until smooth.

  6. 06

    Pull the rested chicken into shreds, discarding the skin and bone.

  7. 07

    Warm the Old El Paso gluten free wraps, then fill with pulled chicken and a generous spoon of guacamole. Serve immediately.