One of my favorite parts of this recipe is the homemade “taco bowls”. And they're baked, not deep fried in oil, so they're WAY healthier than their fried cousins.
I like to use flavored tortillas (also sold as wraps) for this dish but you can use regular flour or whole grain tortillas instead. You can even use gluten-free... If you use larger tortillas or wraps, halve them first (or they won't fit in the muffin pan).
Repurpose your leftovers! This is a great way to use up leftover chicken; but if you don't have leftovers from a previous meal, use shredded rotisserie chicken or grilled chicken breasts from the supermarket.
Chicken Taco Salad in Homemade Tortilla Bowls
4 small flour tortillas, or 2 large flavored tortillas, halved
Olive oil cooking spray
4 cups shredded lettuce
3 cups shredded or cubed cooked chicken (such as rotisserie chicken or leftover roasted or grilled chicken)
1/2 cup prepared salsa of choice
1/3 cup ranch dressing of choice
1 cup diced tomato
1 yellow bell pepper, seeded and diced
Preheat the oven to 400 degrees.
Press the tortillas into 4 cups of a regular-size muffin pan, allowing the tortillas to fold over themselves as they fit into the pan. Press the bottom of the tortillas into the pan, making "bowls". Spray the tortillas with cooking spray.
Bake for 6 to 8 minutes, until the tortillas are golden brown and crisp.
In a medium bowl, combine the chicken, salsa and ranch dressing. Stir to coat.
Fill the tortilla bowls with the lettuce. Top with the chicken mixture, tomato and bell pepper and serve.
Serves 4
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