Prep Time 10 minutes
Makes 2 servings (1 cup filling and 3 mini taco shells)
|1||cup chopped cooked turkey breast|
|1/4||cup chopped celery or chopped seeded cucumber|
|1/4||cup shredded carrot|
|1/4||cup shredded Mexican-blend cheese|
|3||tablespoons reduced-fat mayonnaise|
|8||grape tomatoes, quartered|
|6||mini taco shells or 1-1/2 cups baked tortilla chips|
- Combine turkey, celery, carrot, cheese, mayonnaise and salsa in medium bowl. Sprinkle tomatoes on top. Cover; refrigerate 2 hours or overnight.
- To serve, use taco shells to scoop up turkey mixture.
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