Mexican Chicken Salad in Tortilla Cups

This is a lighter version of Mexican food which is ideal for lunch.

I love Mexican food but sometimes it can be a little heavy. This is the perfect alternative version as it is light, portion controlled and comparatively low in fat as there is no cheese. The crunchy tortilla cups are quite pretty too 🙂

It is also possible to prepare most of this in advance, which makes it ideal if you are expecting guests and don’t want to spend half of their visit in the kitchen. In fact, the chicken is best if it chills overnight as then there is no risk of wilting your salad.

If you don’t like capsicum (bell pepper) then you can substitute finely chopped tomato instead.

The ingredients below will fill 4 tortilla cups – just multiply accordingly if you want to serve more people.

Ingredients – serves 4 as a light lunch:

  • 4 tortillas (either flour or corn)
  • 2 large skinless and boneless chicken breasts
  • 1 packet taco spice mix
  • 2 tbsp olive oil
  • 2 large handfuls green salad leaves
  • 1/4 red capsicum (bell pepper), finely diced
  • 1/4 small red onion, finely diced
  • 4 teaspoons light sour cream
  • fresh coriander (cilantro) leaves, to serve


  • To make the tortilla cups, turn a 6-hole large ‘Texas’ muffin pan upside down and spray with a little cooking spray. Drape the tortillas over 4 of the humps (i.e. the underside of the holes, if you know what I mean!). It doesn’t matter if the tortillas overlap. Heat your oven to 180C/160C fan forced/350F and then bake the tortillas for 5 minutes or until golden. Remove from the oven and leave to cool whilst still draped over the humps. Once cool, store the tortilla cups in an airtight container at room temperature until needed.
  • Put the chicken breasts in a large glass or ceramic bowl then add the taco spice mix and the oil. Stir to coat the chicken well, then cover the bowl in cling wrap and refrigerate for at least an hour. Once marinated, cook the chicken breasts in a non-stick pan over a medium-high heat, turning regularly. I cooked mine for 10-12 minutes but the length of cooking time will depend on how thick your chicken pieces are. Put the cooked chicken into an airtight container and refrigerate overnight.
  • Shortly before you want to serve, dice the cooked chicken into small bite-sized pieces.
  • Divide your green salad leaves between the tortilla cups, then scatter over the chicken pieces, diced capsicum and red onion.
  • Finish each salad with a dollop of light sour cream and some fresh coriander (cilantro) leaves.
  • Serve and enjoy!

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