Chicken and Mango Tortilla Bowls
Chicken and Mango Tortilla Bowls with a delicious and refreshing cabbage slaw. A healthy lunch that's sure to impress your guests.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Lunch
Cuisine: American
Keyword: chicken recipes
Servings: 6
Calories: 233kcal
- 3 cups cabbage shredded
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/2 cup frozen corn I used canned corn
- 1/2 green pepper chopped
- 6 flour tortillas 10 inches
- 12 ounce chicken breast cooked, (I used rotisserie chicken)
- 1/2 teaspoon chili powder
- 1 tablespoon butter unsalted
- 1 medium mango peeled and cubed
- 1/4 cup cilantro fresh, chopped
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 large baking pan. Lightly spray warm tortillas on both sides with cooking spray. Place the tortillas over prepared ramekins, pinching sides to form bowl shapes.
Bake on the ramekins at 425 F degrees for 8 to 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Recipe adapted from Taste of Home Magazine.
Serving: 1tortilla bowl | Calories: 233kcal | Carbohydrates: 21g | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 446mg | Potassium: 414mg | Fiber: 1g | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 10.9mg | Calcium: 66mg | Iron: 1.6mg