Ingredients
- 4 (10-inch) whole-wheat or multi-grain tortillas
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 medium yellow onion, chopped
- 4 garlic cloves, minced
- Coarse salt and freshly ground black pepper
- 3 medium tomatoes, chopped
- 2 chipotle chiles in adobo, chopped (remove the seeds to make it less spicy), plus 2 tablespoons the adobo sauce
- 1/2 cup water
- 1 (15-ounce) can pinto beans, drained and rinsed
- 5 cups baby spinach leaves or mixed mesclun greens
- 4 ounces feta cheese, crumbled (1/2 cup)
- 4 Adobo Grilled Chicken Breasts, sliced, recipe follows
- 1/4 cup chopped fresh cilantro leaves
- Lime wedges, for serving
Description
Food Network Invites You To Try This Adobo Grilled Chicken Salad In A Tortilla Bowl Recipe From Ingrid Hoffmann.
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