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Roasted Red Pepper Pesto Chicken Salad in Spinach Tortilla Cups
Prep Time
20
mins
Cook Time
10
mins
Total Time
30
mins
Crispy spinach tortilla cups filled with roasted red pepper chicken salad topped with cream cheese and a sprinkling of basil.
Course:
Chicken
Cuisine:
Mexican
Keyword:
chicken salad, spinach tortilla cups
Servings
:
12
Author
:
Beth Klosterboer
Ingredients
Roasted Red Pepper Pesto Chicken Salad
12
ounce
jar of roasted red peppers
drained and patted dry
2
teaspoons
roasted garlic
¼
cup
roasted slivered almonds
½
teaspoon
fresh squeezed lemon juice
¼
cup
freshly grated Parmesan cheese
1
tablespoon
Extra Virgin Olive Oil
salt
to taste
2
cups
diced chicken breast
Spinach Tortilla Cups
3-4
spinach tortillas
10 inch round
1-2
teaspoon
Extra Virgin Olive Oil
Toppings
8
ounces
whipped cream cheese
2-4
basil leaves
Instructions
Roasted Red Pepper Pesto Chicken Salad
Puree roasted red pepper, roasted garlic, roasted almonds, lemon juice, and Parmesan cheese in a food processor, keeping puree somewhat chunky.
Add oil and puree just to incorporate the oil.
Season with salt and pepper, to taste.
Stir in chicken breast.
Refrigerate until needed.
Spinach Tortilla Cups
Preheat oven to 350 degrees F.
Cut twelve 4-inch round circles from tortillas.
Brush both sides of the rounds with olive oil.
Press into the bottom and up the sides of a muffin tin.
Bake for 10-12 minutes until the edges turn golden brown.
Remove from muffin tin and allow to cool.
Toppings:
Spoon whipped cream cheese into a pastry bag fitted with a large star tip.
Pipe about a teaspoon of cream cheese into the bottom of each tortilla cup.
Equally divide the chicken salad among the 12 tortilla cups.
Pipe a swirl of cream cheese on top.
Tear basil into tiny pieces and sprinkle over top.
Serve and enjoy.