Mini Chicken Taco Bowls

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Mini Chicken Taco Bowls

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Prep/Cook
PREP TIME: 10min COOK TIME: 15min
Serves
Serves 12

  • 110
    Calories
  • 7g
    Protein
  • 430mg
    Sodium
  • 1.5g
    Sat. Fat
  • 2g
    Sugar

Ingredients Ingredients

Ingredients

6 (8-inch)flour tortillas

1 cupgreen or red salsa or taco sauce

6 tbspshredded cheddar cheese

1/2 cupshredded lettuce

1/2 cupdiced tomato

1/4 cupsliced black olives

1/4 cup sour cream


Step 1

Step 1

Press

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.

Step 1
Step 2

Step 2

Step 2

Fill

In a medium bowl, combine the chopped Short Cuts and the salsa. Fill each “taco bowl” with 2 tablespoons of chicken mixture.

Step 3

Step 3

Bake

Preheat your oven to 400 degree 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.

Step 3
Step 4

Step 4

Step 4

Serve

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 TIP

TIP: If your salsa is really liquidy, drain before adding to the chicken to keep the tortilla cups from getting soggy.

Ta Da

Mini Chicken Taco Bowls

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Rated 5/5 based on 3 customer reviews
Mini chicken taco bowls are a snap to make when you use Perdue Short Cuts carved chicken breast. Top as you like with lettuce, tomato, olives and sour cream. Serves 12 https://www.perdue.com/recipeimages/mini_chicken_taco_bowls_tada_220x220.jpg https://www.perdue.com/recipeimages/mini_chicken_taco_bowls_tada_220x220.jpg

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