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Chicken Taco Salad Bowls

Prep Time: 20 minutes

Cook Time: 16-22 minutes 

Servings: 12



For the Crepini Bowls

12 small Crepini® Egg Wraps (Cauliflower, Sweet Potato, or Gluten-Free Grains)
Cooking Spray 


For the Taco Salad

2 boneless, skinless chicken breasts
2 tablespoons taco seasoning (store-bought or your own mix)
¼ cup vegetable oil
2 tablespoons unsalted butter 
1½ cups iceberg lettuce, shredded 
4 ounces (½ cup) shredded Mexican cheese
½ cup canned black beans rinsed, drained, and heated
½ cup Roma tomatoes, diced
¼ cup green onion, sliced thin
¼ cup fresh cilantro, chopped
¼ cup creamy avocado dressing



  1. Make the bowls: Preheat oven to 350°F. Lightly coat the back of a 12-cup muffin tin with cooking spray. 
  2. Using the back of the muffin pan, lay each Crepini over a muffin cavity. 
  3. Bake for 3 minutes then sprinkle cheese over the tops (if using). Place back into the oven and bake for an additional 2-5 minutes or until golden and crispy. Remove from oven and let cool. 
  4. Cook the chicken: Generously sprinkle both sides of the breasts with the taco seasoning. 
  5. To a 12-inch non-stick skillet over medium-high heat, warm the oil and butter. 
  6. Add chicken breasts to pan and cook  until deep golden brown on the outside and done in the middle (or to an internal temperature of 165°F), about 4-6 minutes per side. Set aside to cool for 5 minutes, then shred the chicken. 
  7. To a medium mixing bowl add the shredded chicken, lettuce, cheese, black beans, tomatoes, onion, and cilantro. Mix to combine, then fill each Crepini cup. 
  8. Drizzle avocado dressing over the top and serve!