The taco salad cups are one way of makings the kids have some veges as well as finishing the left-over chicken or falafels. I have to admit, these taco cups were made because I had some left over falafels from yesterday. But, they were tasty and with the fresh salad, no-one noticed the left-overs.
Tortilla wraps – 4-5 nos(depending on how many u want)
Mixed salad leaves – 2 cups
Onions – 1 thinly sliced
Cherry tomatoes(cut into quarters) – 6-8 nos
Any filling of ur choice(Grilled chicken/beans/falafel)
Mayonaise – 2-3 tsps
Lemon juice – ½ nos
Mustard – ½ tsp
Olive oil – 1 tbsp
Salt – to taste
Pepper – to taste
Wash and clean the salad leaves. Make a dressing with olive oil, salt, pepper and mustard.
Cut the cherry tomatoes into quarters or halves.
To make the taco cups:
Pre-heat the oven at 180 degrees. Grease the muffin tray with oil and push the tortilla wrap into each leaving the centre empty and folding the over lapping edges. Bake in the oven for 8-10 mins till the wraps start browning.
Allow them to cool.
Make the salad just before serving. Toss the salad leaves, onions and tomatoes with the dressing and place inside the cups. Top the cups with your desired filling(grilled chicken/beans/falafel etc). Mix the lemon juice with the mayonnaise to a smooth mixture. Drizzle the mayo over the taco cups and decorate with cheese(if u want).
Serve the taco salad cups, fresh and healthy.