Name: Crispy tortilla bowls with chilli chicken salad and avocado
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 8 medium-sized flour tortillas; non-stick cooking spray; 1/2 capsicum, deseeded and finely chopped; 1/4 cup red onion, finely chopped; 1 celery stalk, finely chopped; 1 large red chilli, deseeded and finely chopped; 2 cup cooked chicken breast, shredded; 1/3 cup natural yoghurt; 1/3 cup sour cream; 1/4 to ½ tsp ground chilli, to taste; 2 tablespoon lemon juice; 3/4 cup mixed salad leaves per bowl; sliced avocado and chopped fresh coriander, to serve (optional)

Crispy tortilla bowls with chilli chicken salad and avocado

More than just a Mexican staple, tortillas can be used to make a variety of delicious meals. Try this easy recipe for tasty tortilla bowls packed with chilli chicken salad and avocado. Yum!

Serves 4

Prep

20M

Cook

15M

Total

35M

This recipe first appeared in Food magazine.

Follow Food on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

8 medium-sized flour tortillas

non-stick cooking spray

1/2 capsicum, deseeded and finely chopped

1/4 cup red onion, finely chopped

1 celery stalk, finely chopped

1 large red chilli, deseeded and finely chopped

2 cup cooked chicken breast, shredded

1/3 cup natural yoghurt

1/3 cup sour cream

1/4 to ½ tsp ground chilli, to taste

2 tablespoon lemon juice

3/4 cup mixed salad leaves per bowl

sliced avocado and chopped fresh coriander, to serve (optional)

Method

1.Preheat the oven to 190°C. Soften tortillas by microwaving on HIGH for 15 seconds. Spray each side with cooking spray and press them into the cups of a Texas muffin pan. Bake for 10-15 minutes until evenly brown and crisp.

2.In a mixing bowl, combine the capsicum, onion, celery, and chilli and add the shredded chicken.

3.Mix together the yoghurt and sour cream, then add the ground chilli and lemon juice. Stir the dressing through the chicken.

4.Fill the tortilla bowls with salad leaves and top with the chicken salad. Add a few slices of avocado, and some chopped coriander, if desired.

Try other fillings in your tortilla bowl, such as chilli con carne, refried beans or a vegetarian chilli. Or go sweet – with a fruit salad topped with a scoop of ice-cream. – You can make tortilla bowls using a variety of heatproof moulds; try pressing inside a noodle bowl. Tortilla bowls are great to use for a party buffet – provide a selection of salads and let people fill their own. – PER SERVE Energy 509kcal, 2132kj • Protein 27g • Total Fat 20.7g • Saturated Fat 7.9g • Carbohydrate 50g • Fibre 4.4g • Sodium 720mg

Note

Sophie Gray

Ingredients

Method

Related stories

Firecracker prawn tortillas

Chicken tortilla pies

Native ad body.