Ingredients
Grated Parmesan cheese for coating muffin cups
1
package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
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
Preparation
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.
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.
Bake 5 minutes or until browned. Meanwhile, in small bowl, gently mix chicken and dressing.
Divide lettuce evenly among cups. Top each with chicken mixture. Sprinkle with corn, 1/4 cup Parmesan cheese and the tomatoes. Serve immediately.
