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Mini Chicken-Caesar Salads
Mini Chicken-Caesar Salads
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Prep Time:
25 minutes
Total Time:
25 minutes
Create flavorful salad cups using Old El Paso flour tortillas, filled with a deliciously crunchy and creamy salad, perfect for starting any party.
Ingredients:
  • Grated Parmesan cheese for coating muffin cups
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 2 boneless skinless chicken breasts, grilled, shredded
  • 3 tablespoons Caesar dressing
  • 1/2 cup finely chopped romaine lettuce
  • 1/4 cup canned whole kernel corn
  • 1/4 cup grated Parmesan cheese
  • 2 to 4 grape tomatoes, quartered
Instructions:
  • Preheat the oven to 375°F. Grease 16 mini muffin cups with cooking spray and generously sprinkle grated Parmesan cheese in each cup for added flavor and texture.
  • Cut out 2 (2 1/2-inch) rounds from each tortilla. Gently press 1 round into each muffin cup to create a tortilla cup.
  • Bake until golden brown, then delicately combine chicken and dressing in a small bowl.
  • Evenly distribute the lettuce among the cups. Add the chicken mixture on top. Sprinkle with corn, 1/4 cup of Parmesan cheese, and tomatoes. Serve promptly.

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