Whole Wheat Tortilla Salad Bowl

Whole Wheat Tortilla Salad Bowl
16 servings


Ingredients Weights Measures
romaine lettuce, shredded 2 lb. 1 gal.
BOCA Ground Burger, heated 1 lb. 1 qt.
tomatoes, small dice 12 oz. 2 cups
avocados, small dice, divided 11 oz. 2 cups
red onions, small dice 4.5 oz. 1 cup
KRAFT Lime Cilantro Vinaigrette 16 fl oz 2 cups
whole wheat tortillas (8 inch), fried into bowl shapes - 16 each
sour cream 2.25 oz. 1/3 cup
fresh cilantro - 16 sprigs


COMBINE lettuce, ground burger, tomatoes, 1 cup avocados (or 1 Tbsp. avocados for trial recipe), onions and vinaigrette.

FOR each serving: Fill 1 tortilla bowl with 1-1/2 cups salad. Top with 1 Tbsp. of the remaining avocados, 1 tsp. sour cream and a cilantro sprig.

Kraft Kitchens Tips

To prepare the tortilla bowls in the oven instead of the deep fryer, make 3-inch ball out of each of 16 large sheets of foil (or out of 1 large sheet of foil for trial recipe); place on baking sheet. Spray both sides of tortillas with cooking spray. Place 1 tortilla on top of each ball. Bake in 425ºF oven 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls to form inverted shells as they bake.)
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Nutritional Information

Nutrition Information

Total fat
 18 g
Saturated fat
 2 g
 5 mg
 630 mg
 33 g
Dietary fiber
 6 g
 5 g
 13 g
Vitamin A
 100 %DV
Vitamin C
 15 %DV
 15 %DV
 15 %DV
Healthy Living Information
Good source of vitamin A or C
Diet Exchange
2 Starch + 1 Vegetable + 1 Meat (L) + 2-1/2 Fat

Nutrition Bonus
The lettuce makes this salad bowl an excellent source of vitamin A.