Chicken taco bowls
Prep time
Cook time
Total time
Easy chicken taco bowls for summer!
Recipe type: Main Course
Serves: 2
  • 4 small (6") tortillas
  • 1 cup shredded rotisserie or poached chicken
  • ½ cup of your favourite salsa
  • 1 cup shredded lettuce
  • 1 cup chopped tomato
  • ½ cup shredded Kraft Cracker Barrel Extra Old White cheese
  • 1 avocado, diced, sliced or mashed
  1. Pre-heat oven to 375ºF.
  2. Turn over a 12-cup muffin pan.
  3. Spray both sides of 4 tortillas with cooking spray or lightly brush each tortilla with oil.
  4. Press the tortillas into the spaces between raised muffin cups to form bowls.
  5. Bake 15 minutes, then set aside to cool. They will harden as they cool as well so don't worry if they don't feel crispy enough.
  6. Mix the chicken with the salsa and divide evenly between the 4 tortilla bowls.
  7. Top each bowl with lettuce, tomato and avocado.
  8. Sprinkle the cheese on the top.
Recipe by eat. live. travel. write. at