Salad Tortillas Recipe

Salad Tortillas is a quick and easy to prepare snack. Learn how to make/prepare Salad Tortillas by following this easy recipe.
Salad Tortillas Recipe
Difficulty Easy
Recipe Type Non Veg.
Serves 4
  • 8 Taco Shells
  • 5½ tbsp Cooking Oil
  • 2 cups Kidney Beans (from one 19-ounce can, drained and rinsed)
  • 1/3 cup Tomato Salsa
  • ¾ tsp Salt
  • 1½ tbsp Wine Vinegar
  • ¾ tsp Dijon Mustard
  • ¼ tsp Black Pepper (fresh-ground)
  • ¼ tsp Chili Powder
  • ¼ cup Cilantro (chopped, optional)
  • 1 head Romaine Lettuce (shredded)
  • 2 large Tomatoes (chopped)
  • 1 Avocado (cut into thin slices)
  • ¼ pound Cheddar Cheese (grated, about 1 cup)
  • 1 roasted Chicken (bones and skin removed, meat shredded, about 1 pound meat)
  • 1/3 cup Black Olives (such as Kalamata, halved and pitted)
How to make Salad Tortillas:
  • Heat oven to 350 °F.
  • Place the taco shells on a baking sheet and bake them for 8 minutes, until crispy.
  • Remove and break each one into two halves. Set aside.
  • Place a medium saucepan over moderate heat and add 1 tablespoon of oil.
  • Add kidney beans, tomato salsa and ¼ tsp salt.
  • Using a potato masher, mash and cook the contents, for about 5 minutes.
  • Whisk together wine vinegar, Dijon mustard, black, pepper, chili powder and remaining ½ teaspoon salt, in a small glass or bowl.
  • Add the remaining 4½ tablespoons of oil and whisk well.
  • Add cilantro and mix well.
  • Spread one side of the taco shell halves on four serving plates.
  • Put the bean mixture in the taco shells.
  • Place layers of romaine lettuce, tomatoes, avocado, cheddar cheese, chicken and black olives.
  • Pour the vinegar dressing over the salad.
  • Serve immediately.