Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 4 servings
Ingredients:
3 whole wheat tortilla soft shells
Extra Virgin Olive Oil (evoo)
Taco seasoning
4 cups of lettuce (I prefer a spring mix)
1 cup of chopped tomatoes
1 cup of chopped cucumbers
1 cup of chicken or 1 can of chicken breast packed in water (you can get canned chicken at Costco)
1 cup of shredded cheddar/mozza blend cheese
1/2 cup of plain greek yogurt
1/2 cup salsa
Preparation:
Cut the tortilla shells into wedges, spray a baking sheet with evoo, place the wedges on the sheet and lightly spray the wedges with oil. Bake in oven at 350 degrees for about 10 minutes. Make sure to turn over halfway through baking time. You want them to crisp evenly on both sides.
Meanwhile put about 1 Tbsp of evoo in a skillet. Add the chicken and cook on medium heat. Be sure to break the chicken to look shredded. Add taco seasoning (as little or as much as you want)
While the chicken and the shells are cooking, prepare the lettuce, tomatoes and cucumbers. Also mix the greek yogurt and salsa together...this will become your sauce.
Once the tortilla shells are done, remove from oven and place them on the plates, and begin to build your salad.
This makes a wonderful lunch or a light supper.
Enjoy!!
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