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Chicken Taco BowlsChicken Taco Bowls


Prepared by: Kelsey Jeter
Nutrition Specialist,
University of Missouri Extension
February 7, 2016


Yield: 8 servings (1 "bowl" each)



  • 8 6-inch corn tortillas
  • Canola oil cooking spray
  • 12 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil
  • 1 cup green salsa
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/2 cup reduced-fat sour cream
  • 1 cup thinly sliced lettuce
  • 1 medium tomato, chopped
  • 2 tablespoons sliced ripe black olives



  1. Preheat oven to 375F. Heat tortillas until warm for 30 seconds in microwave. Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.)
  2. Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a “bowl”. Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.
  3. Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes.
  4. Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.
  5. Fill each tortilla bowl with about 1/4 cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives.


Nutrition information per serving:

Calories: 200

Fat: 10.5g

Saturated Fat: 3.5g

Protein: 12.5g

Carbohydrate: 14.5g

Sodium: 353mg



Source: Eating Well



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