4 flour tortillas
1/2teaspoon ground cumin
4 cps cubed or shredded chicken
1.5 cps diced and peeled mango
1tbl fresh lime juice
1.5 cps diced peeled avocado
1/2 cp chopped red bell pepper
1/2 cp chopped red onion
1/4cp of chopped fresh cilantro
1 cp shredded lettuce
2 tbl mango nectar
1tbl white wine vinegar
1 tbl fresh lime juice
1 tbl fresh orange juice
1 tbl honey
1/3 cp Canola Oil
1 Heat oven to 400°F. Use cooking spray and put on tortillas. Sprinkle cumin and 1/2 teaspoon salt evenly over sprayed sides of tortillas. Press tortillas, seasoned sides up, in bowls and place in oven 5 to 7 min or until semi crispy. Mine above were just folded into a cone and put into ramekins.
2 In food processor bowl with metal blade or blender, place all vinaigrette ingredients except oil. Cover; process until smooth. With food processor running, slowly pour oil through feed tube until mixture is thickened. Set aside.
3 In large bowl, mix chicken, mango, lime juice, avocado and remaining ingredients.
4. To serve, spoon chicken salad into tortilla bowls. (Bowls will be full.) Serve immediately.
This recipe was adapted from the Pilsbury Bake Off submission by Frances Pietsch.