Chicken Taco Salad in Baked Whole Wheat Tortilla Shells

4 large whole wheat tortillas
1 (15oz) can fat free refried beans
6 cups mixed salad greens
4 cups cooked shredded chicken
(I like to use a cooked rotisserie chicken you can get at the grocery store.)
4 cups chopped tomatoes
1 cup shredded cheddar cheese
1 avocado, quartered
2 cup fat-free sour cream
2 cups salsa

Place each tortilla in an oven safe casserole dish or oven safe mixing bowl. The tortilla can literally lie loosely in or over the bowl. Bake tortillas at 400 degrees for approximately 10 minutes, or until lightly browned. Remove bowls from oven and let tortillas cool in or on bowls. Heat refried beans in a small saucepan or microwave. Spread equal amounts of heated beans in each cooled tortilla shell. Heat chicken and do the same. Divide remaining ingredients, except salsa, among all four tortilla bowls. Serve salsa on the side. Makes four Chicken Taco Salads.

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