Taco Bell’s Naked Chicken Chalupa Rolling Out Nationwide in 2017

Taco Bell’s Naked Chicken Chalupa Rolling Out Nationwide in 2017
Taco Bell’s Naked Chicken Chalupa Rolling Out Nationwide in 2017 (Twitter)

Taco Bell plans to roll out its buzzworthy Naked Chicken Chalupa nationwide in 2017, according to the OCRegister.

The taco created a buzz earlier this year when Taco Bell tested the unconventional offering in Kansas City, Mo. The buzz was related to the Naked Chicken Chalupa’s shell, which is made entirely out of spicy fried chicken flattened into the shape of a round flour tortilla with a bend.

Melissa Friebe, vice president of Taco Bell’s Insights Lab announced Wednesday that the chain would be rolling out the Naked Chicken Chalupa nationwide in 2017.

On the inside, the Naked Chicken Chalupa features shredded lettuce, chopped tomatoes, shredded cheese and avocado ranch sauce.

In addition to the Naked Chicken Chalupa announcement, the chain also confirmed two other items set for testing in mid-August: a Cheetos Burrito and Walking Nachos.

Walking Nachos

The OCRegister reports Walking Nachos feature seasoned mini-triangular chips topped with seasoned ground beef, guacamole, sour cream and a melted three-cheese blend (not nacho cheese sauce). The nachos, priced at $2.99, are tossed in a foil bag and served with spoon. Walking Nachos are slated for testing in Charlotte, N.C., in mid-August.

The Cheetos Burrito

You can thank Canada for the second item. The Cheetos Burrito, inspired by Taco Bell Canada’s Cheetos Crunchwrap Slider, features Cheetos, buttery white rice, seasoned beef and nacho cheese all wrapped in a grilled flour tortilla.

The Cheetos Burrito is priced at $1.00 and is slated for testing in Cincinnati, Ohio, in mid-August.

The new items were revealed to the media and food bloggers during a presentation Wednesday at Taco Bell’s test kitchen in Irvine, California.

Image – Twitter user @glwilliams4

Via – OCRegister

About Bob Miller 3340 Articles
Just another food journalist chewing his way through the fat in the endless search for the tender meat close to the bone.