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Prep Time
15 mins
Cook Time
30 mins
Serves
6
Ingredients
6 small
Tortillas, whole wheat
1 lb
Ground chicken, extra lean
454 g
2 tbsp
Taco seasoning, sodium reduced
30 ml
2 tbsp
Water
30 ml
⅓ cup
Salsa
75 ml
3 cups
Lettuce, shredded
750 ml
1 cup
Tomatoes, diced
250 ml
⅓ cup
Cheddar cheese, shredded, lower fat
75 ml
⅓ cup
Greek yogurt, plain, 2% M.F.
75 ml
⅓ cup
Green onion, sliced.
60 ml
small
Lime, sliced into six wedges
Directions
Step 1
Preheat oven to 375°F.
Step 2
Turn two 12-cup muffin tins upside down. Press the middle of each tortilla into the space between 4 cups of the muffin tin, forming a bowl shape. This will make three tortilla bowls per 12-cup muffin tin.
Step 3
Lightly coat tortillas with cooking spray and bake about 12 minutes or until golden and crispy.
Step 4
Place chicken in a large skillet on medium-high heat. Cook until chicken is no longer pink, drain any excess fat.
Step 5
Add taco seasoning and water to cooked chicken and cook for five minutes. Stir in salsa and cook for one minute.
Step 6
Divide cooked chicken between each of the six-tortilla bowls. Top with lettuce, tomato and cheddar cheese. Finish each with a dollop of yogurt, green onions, and a fresh lime wedge.
Tip: Spice this bowl up with jalapeños or cool it down with creamy guacamole.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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