Chicken and Mango Tortilla Bowls Recipe
Chicken and Mango Tortilla Bowls Recipe photo by Taste of Home
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Chicken and Mango Tortilla Bowls Recipe

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Crisp tortilla bowls transform fruity chicken salad into an eye-catching dish, suitable for a special lunch or party. What a fun, convenient way to make a salad into a meal.—Ronna Farley, Rockville, Maryland
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 3 cups shredded cabbage
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1/3 cup frozen corn, thawed
  • 1/3 cup chopped green pepper
  • 6 flour tortillas (8 inches), warmed
  • Cooking spray
  • 2 packages (6 ounces each) ready-to-use grilled chicken breast strips
  • 1/2 teaspoon chili powder
  • 2 teaspoons butter
  • 1 medium mango, peeled and cubed
  • 1/4 cup minced fresh cilantro

Nutritional Facts

1 serving: 313 calories, 9g fat (4g saturated fat), 50mg cholesterol, 672mg sodium, 38g carbohydrate (7g sugars, 2g fiber), 20g protein.


  1. In a large bowl, combine the cabbage, sour cream, salsa, corn and green pepper. Chill until serving.
  2. Place six 10-oz. ramekins or custard cups upside down in a 15-in.x 10-in.x 1-in. baking pan. Lightly spray warm tortillas on both sides with cooking spray. Place over prepared ramekins, pinching sides to form bowl shapes.
  3. Bake on the ramekins at 425° for 8-10 minutes or until crisp. Remove from ramekins to wire racks.
  4. In a large skillet, saute the chicken and chili powder in butter until heated through. Spoon cabbage mixture into tortilla bowls; top with chicken, mango and cilantro. Serve immediately. Yield: 6 servings.
Originally published as Chicken and Mango Tortilla Bowls in Country Woman February/March 2012, p37

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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daumlm03 User ID: 7004328 187563
Reviewed Jan. 31, 2013

"My husband and I loved this meal! We halved the recipe since it's just two of us, and it worked perfectly. I did find the tortillas were good at 8 minutes in the oven. We also left out the cilantro as we're not a fan."

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