Mexican turkey salad bowl

Mexican turkey salad bowl

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(4 ratings)

Prep: 10 mins Cook: 15 mins


Serves 1
Try something different with this quick and easy salad for one

Nutrition and extra info

Nutrition: per serving

  • kcal616
  • fat44g
  • saturates8g
  • carbs32g
  • sugars9g
  • fibre5g
  • protein26g
  • salt1.81g
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  • 1 large flour tortilla
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice ½ lime



    The same shape, but smaller than…

  • 1 tbsp sliced jalapeños, plus 1 tbsp of vinegar from the jar
  • handful crisp salad leaves
  • ½ avocado, stoned & cut into chunks



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 tomato, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ small red onion, sliced
  • 2 thick slices cooked turkey, shredded



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 tbsp cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • soured cream, to serve


  1. Heat oven to 220C/200C fan/gas 7. To make a tortilla basket, soften the tortilla in the microwave for a few secs, then brush with a little of the oil and gently push the oiled side to line a small ovenproof bowl. Line with foil and weigh with baking beans or a slightly smaller ovenproof bowl. Cook for 8-12 mins until crisp, allow to cool slightly before removing.

  2. Make the dressing by mixing the oil, lime juice and vinegar, season. Mix the leaves, avocado, tomato, onion and turkey and toss with the dressing. Pile into the bowl and top with the cheese, jalapeños and a dollop of soured cream.

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Comments, questions and tips

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booo242's picture
24th Sep, 2019
Tasty!! I want to try!) One more Turkey Salad - Grilled Turkey Salad Needs : 1 lb Turkey Breast One skinless turkey breast 6 Lettuce Leaves Small 6 Romaine Lettuce leaves Small 10 Arugula Leaves 10 Cherry Tomatoes 7 oz Mozzarella Cheese 2 tbs Olive Oil Extra Virgin 0,5 Lemon 1 pinch Salt 1 pinch Peper Try)
skigirl44's picture
28th Jul, 2017
This is lovely and one of our family's regular meals. So easy to make. I use chicken breast and fry this before putting it on to the top of the salad. I have also got some small tortilla tins which I put my tortillas in and bake them blind for 10 mins. Yes the tortilla is crispy and breaks up when eating but it goes well with the lovely chicken salad and dressing. Nice for a summer evening quick dinner.
27th Mar, 2011
I loved the flavours, and it looked impressive in the tortilla bowl...BUT practically almost impossible to eat. Couldn't cut the tortilla with my knife, and ended up tearing it up with my fingers which was really messy. So the next time I make it I think I'll just make it into a bog standard wrap.
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