Chicken Taco Cup Salad
Ingredients
The cups
-
1
package
Flour Tortillas
The filling
-
2
cups
cooked chicken breast, in small pieces
-
4
cups
shredded vegetable mixture
-
2
cups
grape tomatoes, cut in half
-
to taste
Italian Dressing
-
1
cup
shredded cheddar (optional)
Instructions
- Preheat the oven to 400 degrees.
- Cut the flour tortillas in half and shape them into cones, pressing them into a muffin tin.
- Bake the tortilla cones for 6-7 minutes until golden brown.
- In a mixing bowl, combine the shredded vegetable mix, pulled chicken, and cut tomatoes.
- Add Italian Dressing to taste and toss to coat the vegetables.
- Once the taco cups have cooled slightly, fill them with the chicken and salad mixture.
- Top with shredded cheddar or your favorite cheese and serve.
Nutrition Facts (estimated)
Servings
6
Calories
329
Total fat
10g
Total carbohydrates
33g
Total protein
26g
Sodium
416mg
Cholesterol
59mg
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