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These fun and delicious baked tortilla bowls are filled with salad and topped with avocado, grilled chicken, and a lime-cumin dressing. The tortilla bowls can be made ahead of time and frozen, then reheated before serving.
8 6-inch flour tortillas
2 tablespoons oil
salt, to taste
1 and 1/2 pounds thinly sliced chicken breasts
2 tablespoons oil
1 tablespoon chili powder
1 and 1/2 teaspoons Pereg Cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3–4 cups shredded lettuce
1/2 cup shredded cabbage
1 can black beans, rinsed and drained
1 can Gefen Corn, drained
1 avocado, sliced and drizzled with lime juice
1/2 cup Gefen Olive Oil
3 tablespoons lime juice
1 teaspoon salt
1 teaspoon Pereg Cumin
1/4 teaspoon black pepper
2 cloves garlic, chopped or 2 cubes Gefen Frozen Garlic
Preheat oven to 375 degrees Fahrenheit.
Brush both sides of each tortilla with oil.
Turn two muffin pans upside down. Place a tortilla in between four of the muffin cups to form a bowl. Repeat with remaining tortillas.
Sprinkle insides with a little salt.
Bake for 10–15 minutes, until tortillas are firm and beginning to brown.
Allow to cool.
In a bowl, mix chicken with oil, chili powder, cumin, garlic, salt, and pepper, until chicken is coated evenly. Marinate for one hour.
Grill chicken on a grill pan for eight to 10 minutes, flipping halfway through.
Allow to rest for several minutes, then cut chicken into strips.
In a bowl, combine all salad ingredients except avocado.
Place dressing ingredients in a bowl or jar and mix to combine.
Place salad in the tortilla bowls. Top with chicken strips and a slice of avocado. Drizzle dressing over salad before serving.
Styling and photography by Mirel Freylich
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