Cali Chopped Salad Tortilla Bowls
Be the first to reviewLike your favorite bread bowl, but so light & crispy!!
6 minutes
Prep time
700 cal.
Per serving
Ingredients
Utensils
Oven, Knife, Sheet Tray
recipe
Step 1
Preheat the oven to 350°F. On a sheet tray lined with parchment paper, add the tortilla bowls & grilled chicken. Bake in the oven for 10 min or until the bowls are golden & the chicken is heated through.
Step 2
Preheat the oven to 350°F. Wash & dry the lettuce. Roughly chop.
Step 3
Rinse & small dice the tomatoes.
Step 4
Halve the avocado & remove the pit. Dice & scoop out the avocado.
Step 5
Peel & small dice the onion.
Step 6
Halve the mini mozzarella balls.
Step 7
Remove the tray from the oven. Roughly chop the chicken.
Step 8
Add all the chopped ingredients to a bowl & toss with italian dressing. Distribute the salad into each tortilla bowl, serve & enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 700 cal. |
| Fat | 45 g |
| Carbohydrates | 31 g |
| Protein | 42 g |
| Fiber | 11 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Cali Chopped Salad Tortilla Bowls" contains 700 Energy, 45 g of Fat, 31 g of Carbohydrates, 42 g of Protein, 11 g of Fiber.
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