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5 from 1 vote

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 mins
Cook Time15 mins
Total Time30 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.


  1. 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