Taco Bell's Naked Chicken Chalupa is back by popular demand—and now there's a spicy version, too!
Taco Bell lovers–let’s taco ’bout the menu! The restaurant chain announced that its Naked Chicken Chalupa will be back, along with the all-new Wilder Naked Chicken Chalupa. People went crazy over the original version back in 2017 so it’s no surprise to see it again. Psst! Learn why Taco Bell was named one of the healthiest fast food chains.
Not familiar with the item? The Naked Chicken Chalupas don’t have a soft or crunchy taco shell, but instead, wrap taco fixin’s in a “shell” of crispy fried chicken. The difference between the original Naked Chicken Chalupa and the Wilder Naked Chicken Chalupa is, essentially, the heat level. Both chalupas come with the same crispy chicken shell and are filled with lettuce, cheddar cheese and tomato. But the Naked Chicken Chalupa has a cool avocado ranch dressing, while the Wilder Naked Chicken Chalupa comes with a “bold, smoky Wild sauce,” according to the company’s press release.
(But let’s be honest–most of us are going to slather any Taco Bell product in delicious sauce packets, anyway!)
But, How Do They Really Taste?
I tested both of the chalupas at a Taco Bell in Manhattan, and they taste akin to a giant chicken nugget with few veggies wrapped inside. The avocado ranch from the original chalupa didn’t register much, though the Wild sauce had a surprising amount of kick. It’s worth noting that the “Wilder” version was also oozing with regular (i.e. non-avocado) ranch, too.
I couldn’t finish the chalupas–it was way too much chicken without other flavors to balance things out—but if you’re a chicken nugget devotee, this might be the perfect meal for you.
How Long Will This Last?
All good things must come to an end (even Taco Bell’s super-popular Nacho Fries), so the Naked Chicken Chalupas will only be on the Taco Bell menu until mid-July. So if you’re intrigued by the chicken shells and sauce offerings, you’ll want to get to Taco Bell within the next two months.
With its crazy ideas like a French toast taco for breakfast, Taco Bell always keeps us guessing about what it will roll out next!
Don't plan on coming away with clean fingers after digging into these cheese fries! For a more authentic copycat, add some of this homemade taco seasoning to your fries.
This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. —Sonya Nightingale, Burley, Idaho.
Nothing is better than freshly made guacamole when you're eating something spicy. It is easy to whip together in a matter of minutes and quickly tames anything that's too hot. —Joan Hallford, North Richland Hills, Texas
I found this recipe in an old school cookbook, and I've taken it to many potlucks since then. The layers look so pretty in a glass bowl. —Sandy Fynaardt, New Sharon, Iowa
Burritos for breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. —Linda Wells, St. Mary's, Georgia
My family loves these tacos. The chicken filling cooks in the slow-cooker, so it’s convenient to throw it together before I leave for work. At the end of the day, I just have to roll it up in a soft taco shell with the remaining ingredients and dinner’s ready in minutes. The chicken also makes a great topping for salad. —Cheryl Newendorp, Pella, Iowa
This zesty dip is great for any get-together and allows me to spend more time with my guests. I always have requests to bring it when my husband and I attend parties. —Sally Hull, Homestead, Florida
Zap one of these frozen burritos in the microwave and you'll stave off hunger all morning. This recipe is my family’s favorite combo, but I sometimes use breakfast sausage instead of bacon. —Audra Niederman, Aberdeen, South Dakota
This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. —Linda Wetzel, Woodland Park, Colorado
These burritos go from freezer to plate in minutes without the extra salt and chemicals of store brands. Make a batch for quick dinners or late-night snacks—or even breakfast! —Laura Winemiller, Delta, Pennsylvania
My mom gave me a fundraiser cookbook, and this is the recipe I’ve used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. —Judy Hughes, Waverly, Kansas
I have a son who lives in Mexico, so we don’t see him very often. When I make these burritos, it feels as if he is right there at the table with us, inhaling them. —Marina Castle, Canyon Country, California
A taco seasoning made from scratch with pantry staples deliciously jazzes up ground beef, turning Tuesday night into an all-out fiesta. Add your favorite toppings, and dinner is served! —Rebecca Levesque, St. George, New Brunswick
After a busy day, this is a dish that I can get on the table fast. The recipe came about totally by accident: I started throwing things together and soon I had a winner! Everyone who has tried these burritos goes home with the recipe. —Amanda Alford, Hopedale, Illinois
Meghan is an entertainment and lifestyle writer with a soft spot for nostalgic snack foods. Whether it's a new Pop-Tarts flavor or a new menu item at Taco Bell, there's nothing she won't try in the name of research... or just in the name of a junk food craving.