Recipe

Crisp tortilla bowls with crunchy chicken salad

This crunchy chicken salad is served in a unique and enticing way - in cute tortilla bowls. Bake the tortillas in muffin pans until they're crispy then fill with a colourful, zingy salad.

  • 35 mins preparation
  • Serves 4
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Ingredients

  • 400 gram chicken breasts, cooked and chopped around 2 medium
  • 1/3 cup mayonnaise
  • 1/3 cup Yoplait Protein Plus Coconut Yoghurt
  • 1 tablespoon store-bought Tikka style curry paste
  • 2 tablespoon mango chutney
  • 1 tablespoon fresh lemon juice
  • salt and pepper
  • 1/4 cup chives, spring onion or red onion, chopped
  • 2 large stalks celery, chopped
  • 1 cup cucumber chopped
  • 1/2 cup colourful capsicum chopped
  • a handful of chopped parsley or coriander to decorate
  • 1 cup chopped mixed colour cherry tomatoes to decorate - optional
  • 8 small - medium flour tortillas

Method

  • 1
    Preheat oven to 190°C. Microwave Tortillas according to pack directions to soften them, then spray lightly both sides with spray oil.
  • 2
    Press gently into Texas size muffin pan and bake 10-15 minutes until evenly brown and crisp.
  • 3
    While tortilla cups are cooking and cooling, in a large bowl, whisk together mayonnaise, Yoplait Coconut Protein Plus Yoghurt, curry paste, mango chutney and lemon juice. Season with salt and pepper then add chicken, onion, celery and cucumber and stir gently to combine.
  • 4
    Spoon the mixture into the tortilla bowls, top with chopped parsley and cherry tomatoes.

Notes

Try the salad in a lettuce cup instead of tortilla for a gluten free option or roll in flat bread and pack for lunch.