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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A quick and healtlier version of taco salad Ingredients:
4 (8in) flour tortillas |
1 tbs chili powder, divided |
3/4 lb ground chicken |
1 c match stick like carrots |
1/2 c plus 2 tbs chunky salsa, divided |
2 tbs mayo |
4 cups torn salad greens |
1 large tomato, chopped |
1/2 c reduced fat shredded four cheese mexican style cheese |
Directions:
1. Preheat oven to 425. Crumple 4 large sheets of foil to make four 3in balls; place on baknig sheet and top each with 1 tortilla. Spray tortilla with cooking spray and srpink evenly with 1/2 tsp of the chili powder. Bake 6-8 min or until golden brown. (Tortillas will drape over balls as they bake)
2. Meanwhile, brown the chicken, remaining chili powder and carrots in a large onstick skillet on med-high heat, stirring occasionally. Add 1/2 c of the salsa and cook for 2 mins or until heated through.
3. Mix mayo and remaining 2 tbs salad in a large bowl. Add salad greens and tomatoes and toss to coat. Spoon evenly into tortilla shells, top with meat mixture and cheese
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