Chicken and Mango Tortilla Bowls Recipe

5 1 2
Chicken and Mango Tortilla Bowls Recipe
Chicken and Mango Tortilla Bowls Recipe photo by Taste of Home
Publisher Photo

Chicken and Mango Tortilla Bowls Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

In a large bowl, combine the cabbage, sour cream, salsa, corn and green pepper. Chill until serving.
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.
Bake on the ramekins at 425° for 8-10 minutes or until crisp. Remove from ramekins to wire racks.
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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken and Mango Tortilla Bowls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

Loading Image