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Chicken and Mango Tortilla Bowls

 Chicken and Mango Tortilla Bowls
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

2 of 2

Chicken and Mango Tortilla Bowls (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving equals 313 calories, 9 g fat (4 g saturated fat), 50 mg cholesterol, 672 mg sodium, 38 g carbohydrate, 2 g fiber, 20 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.