Chicken Taco Salad in Homemade Tortilla Bowls

Chicken Taco Salad in Homemade Tortilla Bowls

One of my favorite parts of this recipe is the homemade “taco bowls”. And they're baked, not deep fried in oil.  Simply make your own round molds with folded aluminum foil and you can bake flour tortillas into the perfect shape for this salad. 

I like to use the flavored tortillas (or wraps) for this dish but you can use regular flour or whole grain tortillas instead. You can even use gluten-free!

Chicken Taco Salad in Homemade Tortilla Bowls

4 (10-inch) tortilla wraps, or any tortilla variety

1 tablespoon olive oil

4 cups shredded lettuce

3 cups shredded or cubed cooked chicken (such as rotisserie chicken or leftover roasted or grilled chicken)

1 cup prepared salsa or choice

1/3 cup light ranch dressing

Preheat the oven to 400 degrees. 

Gather four pieces of aluminum foil, each about 20 inches long.  Starting from the long side, roll the pieces into 1-inch thick rolls.  Twist the ends together to make four circles.  Place the foil circles on a baking sheet and press the tortillas into the circles, allowing the tortilla to hang over the edges.  Brush the tortillas with olive oil.  Bake for 8 to 10 minutes, until tortillas are crisp.  Cool slightly. 

Top tortilla “bowls” with the shredded lettuce and chicken.  Combine the salsa and ranch dressing and spoon the mixture over chicken and lettuce. 

Serves 4