Zesty Watermelon Chicken Salad Tortilla Cups

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Have Made It

These gorgeous cups look impressive and are easy to make – great for guests, game nights and brunches! Authored by Shannon Kohn from Simpsonville, South Carolina, we loved this spin on chicken salad so much we awarded it First Place in the “Flesh” category 2017 Recipe Contest. We know you’ll love them just as much as we did!


  • Yields

    Makes 12 servings.


Ingredients

Instructions

  1. Preheat oven to 375°F.
  2. Using a 4-inch cookie cutter or cup, cut rounds out of each tortilla. Press one tortilla round down into each cup of a 12-cup muffin pan.
  3. Bake for 8-10 minutes or until tortilla cups are light brown and crispy. Remove from oven; allow to cool.
  4. In bottom of large bowl, combine cream cheese, mayonnaise and pepper sauce until smooth.
  5. Stir in chicken and green chiles. Fold in watermelon.
  6. Divide and fill each tortilla cup with an equal amount of the watermelon-chicken mixture.
  7. Divide and garnish with an equal amount of pumpkin seeds and green onion, respectively.


Nutritional Facts

Serving size
1 tortilla cup
Calories per serving
110
Fat per serving
5g
Saturated fat per serving
1.5g
Cholesterol per serving
15mg
Sodium per serving
240mg
Carbohydrates per serving
11g
Fiber per serving
2g
Sugar per serving
2g
Protein per serving
6g

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