Mexican Chicken Salad in Baked Tortilla Bowl


    [top dis] => 
    [bottom dis] => 

Healthy and filling, this salad bowl is full of fresh ingredients and flavours.
Even better when it’s served in a fun and easy-to-make edible tortilla bowl!


  • 500 g chicken tenderloin, sliced.
  • 2 tsp light extra virgin olive oil
  • 2 tbsp Community Co Taco Seasoning
  • 1 can of black beans, drained and rinsed (to remove excess salt)
  • 1 green capsicum, sliced.
  • 1 yellow capsicum, sliced.
  • 1 red capsicum, sliced.
  • 1 red onion, sliced.
  • 1 avocado, remove skin and seed.
  • 2 Roma tomatoes, diced.
  • 1 Jalapeno pepper finely chopped.
  • 1 bunch coriander, chopped (reserve a few sprigs for garnish)
  • 2 limes, each cut into 4 wedges.
  • 2 packet 250g Community Co Microwave Brown Rice
  • 4 large Community Co Whole Grain Tortillas

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  • Cook the brown rice according to the packet instructions.
  • Preheat the oven to 150°C, place each tortilla in a heatproof bowl, bake for 10-15min until it’s lightly toasted and holds its shape. Cool.
  • In a medium bowl mix the chicken and 1 tsp of oil and taco seasoning together, marinate for a few minutes.
  • Add capsicums and half of the sliced red onion to the marinated chicken.
  • Meanwhile, make the salsa and guacamole.
  • For the salsa, finely chop the other half of the red onion, mix together with jalapeno pepper, Roma tomatoes and coriander, season with salt and pepper.
  • In another bowl, mash the avocado with juice of half the lime and stir in 1/3 cup of the salsa. Season with salt and pepper.
  • Heat up the black beans in a pan over medium heat.
  • Preheat the BBQ or heat a pan with 1 tsp of oil over medium heat.
  • Grill or pan-fry the chicken, onion and capsicum until it’s cooked and slightly charred.
  • Divide ingredients evenly over brown rice bowls served with lime wedges and fresh coriander to garnish.