Tex-Mex Spice Mix:

3 tbsp. chili powder
2 tbsp. ground cumin
1 tbsp. black pepper
1 tbsp. garlic powder
1 1/2 tsp. cayenne pepper

Other Ingredients:

1 tbsp. fresh cilantro, chopped
4 10-inch flour tortillas
6 c. torn lettuce

Spicy Southwestern Dressing:

1 tbsp. Tex-Mex spice mix
2 tbsp. lime juice
1 tbsp. vegetable oil
2 tbsp. water
1 tsp. sugar

Coat chicken in Tex-Mex spice mix. Cover and chill for 8 hours. Grill chicken until done. Chill cooked chicken.

Spray the outside of a medium-sized microwave safe bowl with cooking spray. Put a tortilla over it and top with another bowl of the same size (interior sprayed with cooking spray). Microwave about a minute on high and remove top bowl. Continue microwaving (about 30 seconds) until tortilla "bowl" is crisp. Remove tortilla and cool. Repeat with remaining tortillas.

Chop chicken and place in a medium bowl. Add mango and next 4 ingredients.

Toss with Spicy Southwestern dressing. Add lettuce and toss again. Serve in tortilla bowls.

Yield: 4 servings.