Chef’s Salad in Tortilla Bowls

Preparation 10 min
Total 30 min
2 Servings

These crispy tortilla cups make perfect salad bowls – you can use them for all your favourite salads.

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  • 2 Dempster’s® Original 10” Tortillas
  • 1 tbsp (15 mL) olive oil
  • 4 cups (1 L) chopped romaine lettuce
  • 1/2 cup (125 mL) chickpeas
  • 2 hard-cooked eggs, peeled and quartered lengthwise
  • 3 oz (85 g) cubed Swiss cheese
  • 4 slices smoked turkey, cut into strips
  • 2 cocktail tomatoes, chopped
  • 1/3 cup (75 mL) sliced cucumbers (half moons)
  • 1/4 cup (60 mL) prepared ranch dressing


  1. Tortilla Bowls: Brush tortillas lightly with olive oil; nestle each tortilla shell between 2 small stainless-steel bowls.
  2. Bake in 400˚F (200˚C) oven for about 15 minutes or until the tortillas take on bowl shape.
  3. Remove bottom bowl and flip upside down so that tortillas are hanging over remaining bowls; bake for 5 minutes or until golden and crispy. Cool completely.
  4. Divide lettuce among tortilla bowls; arrange chickpeas, eggs, cheese, turkey, tomatoes, and cucumbers in sections over top. Serve with ranch dressing.

Tip: Replace turkey and eggs with avocado and thinly sliced red onions for a vegetarian salad if desired.