Mini Chicken Taco Bowls
In The Refrigerated Meat Case
PERDUE® SHORT CUTS® Grilled Chicken Strips
PREP TIME: 10min COOK TIME: 15min
|Serving Per Recipe: 12|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 4.5g||7%|
|Saturated Fat 1.5g||8%|
|Total Carbs 11g||4%|
|Dietary Fiber 2g||8%|
|Vitamin A 0%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
6 (8-inch) flour tortillas
1 cup green or red salsa or taco sauce
6 tbsp. shredded cheddar cheese
1/2 cup shredded lettuce
1/2 cup diced tomato
1/4 cup sliced black olives
1/4 cup sour cream
Using a 4-inch round cookie cutter, cut 2 rounds from each tortilla. Wrap the 12 tortilla rounds in a paper towel and microwave for 10 seconds on HIGH to soften. Spray a 12-cup muffin tin with cooking spray. Place a tortilla round in each cup and press lightly with the bottom of a small juice glass to form a bowl.
In a medium bowl, combine the chopped SHORT CUTS® and the salsa. Fill each “taco bowl” with 2 tablespoons of chicken mixture.
Preheat your oven to 400°F. Place the taco bowls in the oven and bake until tortilla cups are crisp and the chicken is heated, about 10 to 15 minutes. Remove taco bowls from the oven and top with a teaspoon of shredded cheese. Cheese will melt as it stands.
To serve, top the Mini Chicken Taco Bowls with shredded lettuce, tomatoes, black olives and sour cream. Serve extra salsa and chips on the side if desired.
TIP: If your salsa is really liquidy, drain before adding to the chicken to keep the tortilla cups from getting soggy.
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