Ingredients
1/2
cup cubed peeled mango*
2
tablespoons mango nectar (from 12.5-oz can)
2
tablespoons white wine vinegar
1
tablespoon fresh lime juice
1
tablespoon fresh orange juice
1
tablespoon honey
1/3
cup CRISCO® Pure Canola Oil
4
Old El Paso™ flour tortillas for burritos (from 11-oz package)
1/2
teaspoon ground cumin
1/2
teaspoon salt
4
cups cubed cooked chicken breast
1 1/3
cups cubed peeled mango
1
tablespoon fresh lime juice
1 1/2
cups cubed peeled avocado (from 2 medium)
1/2
cup finely chopped red bell pepper
1/2
cup finely chopped red onion
1/4
cup finely chopped seeded jalapeño chiles (2 medium)
1/4
cup chopped fresh cilantro
1
cup shredded iceberg lettuce
1/2
teaspoon salt
Preparation
Heat oven to 400°F. Spray insides of 4 ovenproof 2-cup soup bowls with CRISCO® Original No-Stick Cooking Spray.** Set aside.
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.
Spray 1 side of each tortilla with CRISCO® Original No-Stick Cooking Spray. Sprinkle cumin and 1/2 teaspoon salt evenly over sprayed sides of tortillas. Press tortillas, seasoned sides up, in bowls. Place bowls in 15x10x1-inch pan. Bake 5 to 7 minutes or until edges are golden brown. Remove tortillas from bowls; place upside down on cooling rack. Cool completely.
In large bowl, mix chicken and 1 1/3 cups mango. In small bowl, mix 1 tablespoon lime juice and the avocado. Add avocado and remaining salad ingredients to chicken mixture; mix well. Add vinaigrette; mix well.
To serve, spoon chicken salad into tortilla bowls. (Bowls will be full.) Serve immediately.
