Can you believe a chicken taco salad, in a crispy tortilla bowl, can have up to 900 calories, 45 grams of fat and 1,870 mg of sodium? Didn't I say salad? That's the equivalent of THREE 5-ounce cheeseburgers. Thankfully, it's super-easy to make your own taco salad bowls at home -- without deep frying them in oil-- using a muffin pan. And you can add lots of flavor too – I like to use the sundried tomato and garden herb-flavored tortillas for my tortilla bowls, but you can use any variety of flour tortilla, including multi-grain and low carb.

4 (10-inch) sundried tomato or garden herb-flavored soft flour tortillas (wrap-size)

4 cups shredded or cubed cooked chicken (such as rotisserie chicken or leftover roasted or grilled chicken)

Preheat the oven to 375ºF.

Cut the tortillas in half. Fold the ends of the cut tortillas into each other, making a cone shape. Press the cones into the bottom and up the sides of 8 cups of a muffin pan (about 2 inches of the tortillas with stick out). Bake for 6 to 8 minutes, until the tortillas are crisp. Cool slightly.

Meanwhile, in a medium bowl, combine the chicken, salsa, ranch and cilantro. Mix well.

Fill the tortilla bowls with the shredded lettuce and then the chicken mixture.