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Mexican Chicken Cobb Whole Wheat Taco Boats™

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Mexican Chicken Cobb Whole Wheat Taco Boats™
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 8
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Get all your favorite cobb salad flavors with a Mexican twist in these delicious boats.

Ingredients

1/2
avocado, pitted, peeled, finely chopped
1/4
cup ranch dressing
1
tablespoon vegetable oil
1
lb boneless skinless chicken breasts, cut into 1/2-inch strips
1
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4
cup water
8
Old El Paso™ whole wheat Taco Boats™ tortillas

Toppings

2
cups shredded lettuce
2
chopped hard-cooked eggs
1/2
cup chopped cooked bacon
1/2
cup diced tomato
1/4
cup crumbled queso fresco cheese

Directions

  • 1 In medium bowl, mash avocado with fork until smooth. Stir in ranch dressing. Set aside.
  • 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 9 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
  • 3 While chicken is cooking, heat boats as directed on package, and assemble Toppings. Divide chicken mixture among boats; add toppings. Serve with avocado ranch sauce.
Tips  

Need more cobb flavor? Add sliced red onion, chives or black olives -- whatever floats your boat!

For perfect hard-cooked eggs, cover cold eggs with water by 1 inch in 1-quart saucepan; heat just to boiling over high heat. Remove from heat; cover and let stand 11 minutes. Pour off water, and set under cold running water 3 to 5 minutes or until chilled. Peel and use as desired.

Nutrition Information 
No nutrition information available for this recipe
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