Mini Chicken Taco Bowls

Ingredients

1 pkg

PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.)

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

Serving Per Recipe: 12
Amount Per Serving
Calories 110
% Daily Value*
Total Fat 4.5g	7%
	Saturated Fat 1.5g	8%
Cholesterol 20mg	7%
Sodium 430mg	18%

Serving Per Recipe: 12

Amount Per Serving

Calories 110

% Daily Value*

Total Fat 4.5g

Saturated Fat 1.5g

Cholesterol 20mg

Sodium 430mg

18%

Total Carbs 11g	4%
	Dietary Fiber 2g	8%
	Sugars 2g
Protein 7g
Vitamin A 6%
Vitamin C 6%
Calcium 6%
Iron 4%
*Percent Daily Values are based on a 2,000 calorie diet.

Total Carbs 11g

Dietary Fiber 2g

Sugars 2g

Protein 7g

Vitamin A 6%

Vitamin C 6%

Calcium 6%

Iron 4%

*Percent Daily Values are based
on a 2,000 calorie diet.

Mini Chicken Taco Bowls

Preheat oven to 400 degrees F.

Ingredients

1 pkg	PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.)
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

Step one: 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 two: Fill

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

Step three: 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 four: 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: 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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"How clever and inexpensive not to mention easy to make. Lovely idea Thanks"

Angela Clark

"Now this is so cute not a lot of ingredients but, so easy to make. I know this is a dish I would love to make for the family. A different take on tacos now I like that"

Diana Beatty

"Looks Yummy, I love Tacos"

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