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Chicken and Mango Tortilla Bowls Recipe

Chicken and Mango Tortilla Bowls Recipe

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. YIELD: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


  • 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.

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 Pairings

Sweet White Wine

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