Chef's Salad in Tortilla Bowls

These crispy tortilla cups make perfect salad bowls - you can use them for all your favourite salads.

Preparation time 10 min
Total Time 30 min
Servings 2 Servings
POM® Original Large Tortillas


POM® Original Large Tortillas


  • 2 POM® Original Tortillas, 10 in.
  • 1 tbsp (15 mL) olive oil
  • 4 cups (1 L) chopped romaine lettuce
  • 1/2 cup (125 mL) chickpeas
  • 2 hard-cooked eggs, peeled and quartered lengthwise
  • 3 oz (85 g) cubed Swiss cheese
  • 4 slices smoked turkey, cut into strips
  • 2 cocktail tomatoes, chopped
  • 1/3 cup (75 mL) sliced cucumbers (half moons)
  • 1/4 cup (60 mL) prepared ranch dressing


  1. Preheat oven to 400°F (200°C).
  2. Brush tortillas lightly with oil; nestle each tortilla shell between 2 small stainless steel bowls.
  3. Bake for about 15 minutes or until tortillas take on bowl shape.
  4. Remove bottom bowl and flip upside down so that tortillas are hanging over remaining bowls; bake for 5 minutes or until golden and crispy, let Cool completely.
  5. Divide lettuce among tortilla bowls; arrange chickpeas, eggs, cheese, turkey, tomatoes and cucumbers in sections over top.
  6. Serve with ranch dressing.

Tips: Replace turkey and eggs with avocado and
thinly sliced red onions for a vegetarian salad if desired.