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Prep Time: 10 mins
Cook Time: 30 mins
Servings: 2

Chef’s Salad in Tortilla Bowls

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


  • 2 Dempster’s® Original Large Tortillas
  • 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


Tortilla Bowls:

  1. Brush tortillas lightly with olive oil; nestle each tortilla shell between 2 small stainless-steel bowls.
  2. Bake in 400˚F (200˚C) oven for about 15 minutes or until the tortillas take on bowl shape.
  3. Remove the bottom bowl and flip it upside down so that the tortillas are hanging over the remaining bowls; bake for 5 minutes or until golden and crispy. Cool completely.


  1. Divide lettuce among tortilla bowls; arrange chickpeas, eggs, cheese, turkey, tomatoes, and cucumbers in sections over top. Serve with ranch dressing.

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