Chicken & Avocado Tortilla Cups

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"Love the presentation of this dish, from Recipe+"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (208.7 g)
  • Calories 266.6
  • Total Fat - 11.4 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 81.5 mg
  • Sodium - 269.4 mg
  • Total Carbohydrate - 33.7 g
  • Dietary Fiber - 6.8 g
  • Sugars - 3.5 g
  • Protein - 10.2 g
  • Calcium - 62.6 mg
  • Iron - 1.9 mg
  • Vitamin C - 11.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200C (180C fan forced).

Step 2

Lightly grease 4 holes of a 6 hole (3/4 cup capacity) texas muffin tray.

Step 3

Combine chicken, lettuce, avocado, tomato, mayonnaise, chilli sauce and basil in a large bowl.

Step 4

Microwave tortillas on high (100%) in 15 second bursts until pliable and carefully place in prepared muffin holes, shaping into cups and then bake for 5 minutes or until golden and crisp.

Step 5

Place tortilla cups on serving plates and fill with chicken mixture and top with extra basil leaves.

Step 6

Serve with salad mix.

Tips & Variations


No special items needed.

Related

Tisme

I followed the recipe exactly, except I had trouble fitting the shells into the muffin tins (even though they were the large ones), so I used ramekins instead. Which meant outsides were crispy but not the base, but with all that, we had 4 different thoughts. I liked them but would have liked crispier bases, DS loved them, DD thought they were good and DH just did not like them at all. Easy to do, even if you have to fiddle with fitting the shells, but you have to watch the edges do not burn. They do look so pretty served with a side salad and the basil leaves. Will try again, and try to crisp up the shells, but giving 5 stars because 3 of us enjoyed them.

review by:
(14 Dec 2015)