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Bake-Off® Contest 43, 2008
Flower Mound, Texas

Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls

Enjoy an old favorite with a whole new twist--spicy, fruity chicken salad served in flavored tortilla bowls.

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  • prep time 50 min
  • total time 50 min
  • ingredients 20
  • servings 4
 

Ingredients

Vinaigrette

1/2
cup cubed peeled mango*
2
tablespoons mango nectar (from 12.5-oz can)
2
tablespoons white wine vinegar
1
tablespoon fresh lime juice
1
tablespoon fresh orange juice
1
tablespoon honey
1/3
cup CRISCO® Pure Canola Oil

Bowls

4
Old El Paso® flour tortillas for burritos (from 11-oz package)
1/2
teaspoon ground cumin
1/2
teaspoon salt

Salad

4
cups cubed cooked chicken breast
1 1/3
cups cubed peeled mango
1
tablespoon fresh lime juice
1 1/2
cups cubed peeled avocado (from 2 medium)
1/2
cup finely chopped red bell pepper
1/2
cup finely chopped red onion
1/4
cup finely chopped seeded jalapeño chiles (2 medium)
1/4
cup chopped fresh cilantro
1
cup shredded iceberg lettuce
1/2
teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Spray insides of 4 ovenproof 2-cup soup bowls with CRISCO® Original No-Stick Cooking Spray.** Set aside.
  • 2 In food processor bowl with metal blade or blender, place all vinaigrette ingredients except oil. Cover; process until smooth. With food processor running, slowly pour oil through feed tube until mixture is thickened. Set aside.
  • 3 Spray 1 side of each tortilla with CRISCO® Original No-Stick Cooking Spray. Sprinkle cumin and 1/2 teaspoon salt evenly over sprayed sides of tortillas. Press tortillas, seasoned sides up, in bowls. Place bowls in 15x10x1-inch pan. Bake 5 to 7 minutes or until edges are golden brown. Remove tortillas from bowls; place upside down on cooling rack. Cool completely.
  • 4 In large bowl, mix chicken and 1 1/3 cups mango. In small bowl, mix 1 tablespoon lime juice and the avocado. Add avocado and remaining salad ingredients to chicken mixture; mix well. Add vinaigrette; mix well.
  • 5 To serve, spoon chicken salad into tortilla bowls. (Bowls will be full.) Serve immediately.
  • 1 Heat oven to 400°F. Spray insides of 4 ovenproof 2-cup soup bowls with CRISCO® Original No-Stick Cooking Spray.** Set aside.
  • 2 In food processor bowl with metal blade or blender, place all vinaigrette ingredients except oil. Cover; process until smooth. With food processor running, slowly pour oil through feed tube until mixture is thickened. Set aside.
  • 3 Spray 1 side of each tortilla with CRISCO® Original No-Stick Cooking Spray. Sprinkle cumin and 1/2 teaspoon salt evenly over sprayed sides of tortillas. Press tortillas, seasoned sides up, in bowls. Place bowls in 15x10x1-inch pan. Bake 5 to 7 minutes or until edges are golden brown. Remove tortillas from bowls; place upside down on cooling rack. Cool completely.
  • 4 In large bowl, mix chicken and 1 1/3 cups mango. In small bowl, mix 1 tablespoon lime juice and the avocado. Add avocado and remaining salad ingredients to chicken mixture; mix well. Add vinaigrette; mix well.
  • 5 To serve, spoon chicken salad into tortilla bowls. (Bowls will be full.) Serve immediately.

EXPERT TIPS

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Expert Tips

*One large mango provides enough mango for both the vinaigrette and salad.

**Foil balls can be used instead of bowls. Cut 4 (25x12-inch) pieces of foil. Slightly crush each to make 4-inch ball; flatten slightly. Place on ungreased cookie sheet. Spray and season tortillas as directed; gently shape to fit over each foil ball, seasoned side toward foil. Bake as directed.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
740
(
Calories from Fat
360),
% Daily Value
Total Fat
40g
40%
(Saturated Fat
5g,
5%
Trans Fat
1g
1%
),
Cholesterol
115mg
115%;
Sodium
1000mg
1000%;
Total Carbohydrate
48g
48%
(Dietary Fiber
6g
6%
  Sugars
18g
18%
),
Protein
47g
47%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
120%;
Calcium
10%;
Iron
20%;
Exchanges:
1 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company