- 6 (8 inch) flour tortillas
- 1 (18 ounce) package cooked chicken breast strips
- 1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Pinto Beans & Rice
- 2 cups prepared pico de gallo
- 1/2 cup shredded Mexican blend cheese
- 1 avocado - peeled, pitted and sliced
- 2 jalapeno peppers, thinly sliced
- 1/2 cup avocado ranch dressing, or to taste
- Preheat oven to 375 degrees F (190 degrees C).
- Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
- Prepare chicken strips according to package directions.
- Prepare rice according to package directions.
- Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.
05/20/2018
recipepes.com
Chicken Taco Bowls with Pinto Beans and Rice, recipe
PT15M
PT1H
5
455 calories