This month momstown Edmonton's little chefs got to make some yummy Chicken
Tinga Tortilla Cups! It was easy, delicious, healthy, and gave them full
control over their lunch. The mamas loved it too! Here’s the recipe (slightly adapted from here):
Chicken Tinga Tortilla Cups
Ingredients:
6
whole wheat tortillas (6 inch)
2
cups shredded cooked chicken*
¾
cup red salsa
2
cups shredded lettuce
1 tomato,
chopped
½
cup grated cheddar cheese
Directions:
- Heat oven to 425°F.
- Crumple
6 sheets of foil to make 6 (3-inch) balls; place on baking sheet. Place 1
tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or
until tortillas are golden brown. (Tortillas will drape over balls as they
bake to form cups.)
- Combine
chicken and salsa in microwaveable bowl; cover with waxed paper. Microwave
on HIGH 2 min. or until heated through. (We
put chicken breasts in the slow cooker in the morning, so when the kids were
ready to cook the chicken was ready and hot, and just needed to be shredded.)
- Fill
tortilla cups with chicken mixture; top with remaining ingredients. Enjoy!
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