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Mini Chicken Taco Bowls
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"How clever and inexpensive not to mention easy to make. Lovely idea Thanks"
Comment 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"
Comment Diana Beatty
"Looks Yummy, I love Tacos"
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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

Mini Chicken Taco Bowls

  • Time 25Min
  • Serve SERVES 12
Nutritional Information
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%
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.

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

Mini Chicken Taco Bowls

Preheat oven to 400 degrees F.

ingredients

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
ingredients

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.

ingredients

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.

ingredients

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.

ingredients

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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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