Chicken Bites in a Tortilla Cup

Chicken Bites in a Tortilla Cup
Staff Writer
Cindy’s Table

My chicken bites in a tortilla cup with avocado and mango are the perfect summer time appetizer. If you do not want to use tortilla cup you can serve endive or crackers. You can even combine with pasta and make a meal. 

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8
Servings
112
Calories Per Serving
Deliver Ingredients

Notes

Note: This is a great way to use a store-bought roasted chicken if you don’t want to put your oven on during the summer!

Ingredients

  • 3 Cups cubed cooked chicken breast
  • 2 avocado, cubed
  • 1 mango, cubed
  • 1 jalapeño, seeds removed, diced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 red onion, diced
  • Juice from 1 lemon
  • 1 Teaspoon fresh lime juice
  • 1/2 Teaspoon sea salt
  • 1 bag Tortilla cups
  • 1/4 Cup chopped cilantro

Directions

Combine the chicken, avocado, mango, jalapeño, red pepper, and red onion together. Add in the lemon juice, lime juice, and salt and combine well.

Set out the tortilla cups on a platter. Fill each cup with the chicken mixture then top with cilantro, serve immediately.

 

Nutritional Facts

Total Fat
2g
3%
Saturated Fat
1g
4%
Cholesterol
67mg
22%
Protein
22g
48%
Vitamin A, RAE
4µg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
10mg
1%
Choline, total
52mg
12%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
20mg
6%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
188mg
27%
Selenium, Se
31µg
56%
Sodium, Na
317mg
21%
Water
56g
2%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.