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

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  • 2 POM® Tortillas Original (10 inch)
  • 1 tbsp (15 mL) olive oil
  • Chef’s Salad:
  • 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


Tortilla Bowls: Brush tortillas lightly with oil; nestle each tortilla shell between 2 small stainless steel bowls. Bake in 400˚F (200˚C) oven for about 15 minutes or until tortillas take on bowl shape. 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.

Chef’s Salad: Divide lettuce among tortilla bowls; arrange chickpeas, eggs, cheese, turkey, tomatoes and cucumbers in sections over top. Serve with ranch dressing.