Chef’s Salad in Tortilla Bowls
Prep Time
Serves
Cooking Mode
2 Dempster’s® Original Tortillas (10-in.)
1 tbsp olive oil
4 cups chopped Romaine lettuce
½ cup chickpeas
2 hard-boiled eggs, peeled and quartered lengthwise
3 oz cubed Swiss cheese
4 slices smoked turkey, cut into strips
2 cocktail tomatoes, chopped
⅓ cup cucumbers, sliced into half moons
¼ cup bottled ranch dressing
2 Dempster’s® Original Tortillas (10-in.)
1 tbsp olive oil
4 cups chopped Romaine lettuce
½ cup chickpeas
2 hard-boiled eggs, peeled and quartered lengthwise
3 oz cubed Swiss cheese
4 slices smoked turkey, cut into strips
2 cocktail tomatoes, chopped
⅓ cup cucumbers, sliced into half moons
¼ cup bottled ranch dressing
Directions
1To make the tortilla bowls, brush tortillas lightly with oil; nestle each tortilla shell between 2 small oven-safe bowls. Bake in 400˚F (200˚C) oven, about 15 min. or until tortillas take on bowl shape. Remove bottom bowl and flip upside down so the tortillas are hanging over remaining bowls; bake 5 min. more or until golden and crispy. Cool completely.
2Divide lettuce evenly among tortilla bowls; divide chickpeas, eggs, cheese, turkey, tomatoes and cucumbers evenly over top. Serve with ranch dressing.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
