4 8-inch whole-wheat tortillas
4 cups shredded lettuce
1 cup cooked, diced chicken
1/2 cup grated low-fat Colby cheese
1/4 cup commercial light sour cream
1/4 cup minced green chiles
2 cups salsa
1/2 tsp. garlic powder (optional)
1/2 tsp. freshly squeezed lemon juice
salt and hot pepper, to taste
1/2 cup Vinaigrette
1/2 teaspoon ground cumin

Place 4 small soup bowls upside down on a cookie sheet. Grease or spray outside of bowl with oil or nonstick spray. Place a tortilla over each bowl.

Bake in a preheated 350°F oven until crisped (about 8 minutes).

Turn tortillas right side up on pan (remove bowls). Season salsa with garlic powder, lemon juice and salt (and even a pinch of hot pepper), if desired.

In each tortilla, add a layer of

1 cup lettuce
1/4 cup chicken
2 tablespoons Mexican shredded cheese mixture or cheddar
2 tablespoons sour cream
1 tablespoon chopped green chiles or poblanos
1/2 cup salsa

Stir cumin into Vinaigrette dressing. Top each salad with 2 tablespoons dressing.

Makes 4 servings.

Variation: Make this same recipe using cooked fajita beef, leftover sliced beef, browned ground beef or turkey instead of chicken.

Submitted by: Belle