Mini Chicken-Caesar Salads

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Mini Chicken-Caesar Salads
  • Prep 25 min
  • Total 25 min
  • Servings 8
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Make individual salad cups with Old El Paso flour tortillas, then fill them with crunchy, creamy salad for a perfect party kick off.
By Cheri Liefeld
Updated Aug 23, 2011


  • Grated Parmesan cheese for coating muffin cups
  • 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
  • 2 boneless skinless chicken breasts, grilled, shredded
  • 3 tablespoons Caesar dressing
  • 1/2 cup finely chopped romaine lettuce
  • 1/4 cup canned whole kernel corn
  • 1/4 cup grated Parmesan cheese
  • 2 to 4 grape tomatoes, quartered


  • 1
    Heat oven to 375°F. Spray 16 mini muffin cups with cooking spray. Sprinkle grated Parmesan cheese evenly around side and in bottom of cups.
  • 2
    On cutting board, cut out 2 (2 1/2-inch) rounds from each tortilla. Push 1 round into each muffin cup to form tortilla cup.
  • 3
    Bake 5 minutes or until browned. Meanwhile, in small bowl, gently mix chicken and dressing.
  • 4
    Divide lettuce evenly among cups. Top each with chicken mixture. Sprinkle with corn, 1/4 cup Parmesan cheese and the tomatoes. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can make the tortilla cups the day before. Keep them in a covered metal container to keep them crisp.
  • tip 2
    Buy a rotisserie chicken and shred it instead of grilling your own.


Nutrition Facts are not available for this recipe
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