How to make it

  • Preheat oven to 425. Crumple 4 large sheets of foil to make four 3in balls; place on baknig sheet and top each with 1 tortilla. Spray tortilla with cooking spray and srpink evenly with 1/2 tsp of the chili powder. Bake 6-8 min or until golden brown. (Tortillas will drape over balls as they bake)
  • Meanwhile, brown the chicken, remaining chili powder and carrots in a large onstick skillet on med-high heat, stirring occasionally. Add 1/2 c of the salsa and cook for 2 mins or until heated through.
  • Mix mayo and remaining 2 tbs salad in a large bowl. Add salad greens and tomatoes and toss to coat. Spoon evenly into tortilla shells, top with meat mixture and cheese

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