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Chicken and Mango Tortilla Bowls

Total Time

Prep/Total Time: 30 min.


6 servings

Crisp tortilla bowls transform fruity chicken salad into an eye-catching dish, suitable for a special lunch or party. What a fun, convenient way to make a salad into a meal. —Ronna Farley, Rockville, Maryland
Chicken and Mango Tortilla Bowls Recipe photo by Taste of Home


  • 3 cups shredded cabbage
  • 1/2 cup sour cream
  • 1/2 cup salsa
  • 1/3 cup frozen corn, thawed
  • 1/3 cup chopped green pepper
  • 6 flour tortillas (8 inches), warmed
  • Cooking spray
  • 2 packages (6 ounces each) ready-to-use grilled chicken breast strips
  • 1/2 teaspoon chili powder
  • 2 teaspoons butter
  • 1 medium mango, peeled and cubed
  • 1/4 cup minced fresh cilantro


  1. In a large bowl, combine the cabbage, sour cream, salsa, corn and green pepper. Chill until serving.
  2. Place six 10-ounce ramekins or custard cups upside down in a 15x10x1-in. baking pan. Lightly spray warm tortillas on both sides with cooking spray. Place over prepared ramekins, pinching sides to form bowl shapes.
  3. Bake on the ramekins at 425° until crisp, 8-10 minutes. Remove from ramekins to wire racks.
  4. 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.

Nutrition Facts

1 serving: 313 calories, 9g fat (4g saturated fat), 50mg cholesterol, 672mg sodium, 38g carbohydrate (7g sugars, 2g fiber), 20g protein.

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