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Mini Shredded Chicken Taco Salad (in Baked Flour Tortilla Bowl)

Course Main Course, Salad
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


Chicken Mixture

  • 2 chicken breasts
  • 3 medium tomatoes
  • 1 bell pepper
  • 1 medium onion
  • 2-4 large serrano peppers to taste/spice preference
  • 1 can chicken broth
  • 1 1/2 Tbsp salt
  • 1/2 tsp ground black pepper
  • 1 1/2 Tbsp garlic powder
  • 1 tsp ground cumin
  • 1 1/2 tsp cayenne pepper
  • 1 tsp onion powder
  • 1/2 cup pickled jalapeno juice from canned jalapenos
  • 4 dashes tabasco sauce
  • 2 1/2 cups water

Salad Shell

  • 4 medium flour tortillas (approx. 8")
  • Pam cooking spray

Salad & Toppings (all toppings optional)

  • shredded lettuce
  • diced tomato
  • green onion
  • refried beans
  • salsa
  • shredded cheese
  • salsa
  • sour cream
  • sliced black olives


Chicken Mixture

  1. Boil chicken with can of chicken broth and water, with a dash of salt, pepper, and garlic powder, to taste, for approx. 15 minutes (or until chicken is no longer pink inside).

  2. Remove chicken from pot (discard liquid), and finely shred, and set aside.

  3. Dice all vegetables (tomato, onion, peppers) and add to large pan.

  4. Add spices to vegetable mixture, followed by the shredded chicken. Finally, add water, jalapeno juice, and tobasco sauce. Mix thoroughly.

  5. Bring mixture to a full boil, cover with lid, then reduce temperature and simmer for approximately 15 minutes.

  6. After 15 minutes, remove lid, stir, and continue simmering on low to medium heat until approximately 80% of liquid is absorbed.

Salad Shell

  1. Preheat oven to 400ยบ.

  2. Arrange small flour tortillas on a microwave-safe plate. Lightly spray both sides of tortillas with Pam cooking oil and microwave on high for 20-30 seconds. 

  3. On a baking pan/cookie sheet, arrange oven-safe, medium sized bowls, upside down. Lightly spray bowls with Pam.

  4. Take pre-heated flour tortillas and gently stretch them over the bowls, forming your taco salad shell. Lightly spray once more before placing in oven.

  5. Bake for approximately 7-10 minutes, until golden brown and crispy. DO NOT OVER-BAKE. Remove from oven and set aside.

Final Assembly

  1. Prepare refried beans, according to instructions on can, and spread lightly on inside of taco salad shell.

  2. Spoon and strain chicken mixture and add inside the shell.

  3. Add lettuce and any other toppings to the taco salad shell.