Ingredients for Mexican Chicken Salad In Tortilla Bowls
- Reduced Fat Monterey Jack Cheese
- Low Fat Mayonnaise
- Nonfat Sour Cream
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced (adjust to taste)
- Garlic Cloves
- 6 small corn or flour tortillas
- 5 cups shredded lettuce (Romaine or your favorite)
- Tomatoes
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How to Make Mexican Chicken Salad In Tortilla Bowls
- Preheat oven to 375°F (190°C).
- Warm cooked chicken and set aside.
- In a medium bowl, whisk together mayonnaise, sour cream, cilantro, jalapeño, and garlic. Set aside.
- Lightly spray both sides of each tortilla with cooking spray.
- Carefully invert a custard bowl onto a baking sheet. Drape a tortilla over the bowl, pressing it gently to conform to the shape.
- Invert another custard bowl on top of the tortilla to help maintain its shape while baking (optional).
- Repeat steps 4-6 with the remaining tortillas.
- Bake for 5-7 minutes, or until the tortillas are golden brown and crispy. Keep a close eye to prevent burning!
- Remove from oven and let tortilla bowls cool completely before removing the custard bowls.
- In a large bowl, toss the lettuce with the mayonnaise dressing mixture.
- Divide the lettuce mixture evenly among the tortilla bowls.
- Top with diced tomatoes, shredded cheese, and chicken.
- Add optional ingredients like avocado, salsa, or other desired toppings.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
18g
Fat
16g
Carbs
21g
