Chicken and Mango Tortilla Bowls |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Crisp tortilla bowls transform fruity chicken salad into an eye-catching dish, suitable for a special lunch or party. What a fun, convenient way to make a salad into a meal.Ronna Farley, Rockville, Maryland Ingredients:
3 cups shredded cabbage |
1/2 cup sour cream |
1/2 cup salsa |
1/3 cup frozen corn, thawed |
1/3 cup chopped green pepper |
6 flour tortillas (8 inches), warmed |
cooking spray |
2 packages (6 ounces each) ready-to-use grilled chicken breast strips |
1/2 teaspoon chili powder |
2 teaspoons butter |
1 medium mango, peeled and cubed |
1/4 cup minced fresh cilantro |
Directions:
1. In a large bowl, combine the cabbage, sour cream, salsa, corn and green pepper. Chill until serving.
2. Place six 10-oz. ramekins or custard cups upside down in a 15-in.x 10-in.x 1-in. baking pan. Lightly spray warm tortillas on both sides with cooking spray. Place over prepared ramekins, pinching sides to form bowl shapes.
3. Bake on the ramekins at 425° for 8-10 minutes or until crisp. Remove from ramekins to wire racks.
4. In a large skillet, saute the chicken and chili powder in butter until heated through. Spoon cabbage mixture into tortilla bowls; top with chicken, mango and cilantro. Serve immediately. Yield: 6 servings.
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