Adobo Grilled Chicken Salad In A Tortilla Bowl


  • 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


Food Network Invites You To Try This Adobo Grilled Chicken Salad In A Tortilla Bowl Recipe From Ingrid Hoffmann.

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