6 Mission® Light or Fat Free Flour Tortillas 1/4 cup Regular or low sodium Chicken Broth 1/4 cup Rice Wine Vinegar 1 Tbsp. Olive Oil 1 Tbsp. Sugar 1 tsp. Dry Mustard 2 cloves Garlic minced 1-1/2 lbs. Shrimp cooked and peeled 6 cups Assorted Greens 1 Red Bell Pepper cut into strips 1 Yellow Bell Pepper cut into strips 1/4 cup Chives snipped Salt and cracked Black Pepper to taste
1. To make dressing, combine the chicken broth, rice wine vinegar, olive oil, sugar, dry mustard and garlic cloves in a small saucepan and bring to a boil. Remove from heat and keep warm. 2. To make tortilla bowls, place each tortilla into 7 inch metal or glass oven proof bowls; set them onto a large baking sheet. Bake at 400 degrees for 10 minutes or until crisp. Set aside. 3. To assemble, combine shrimp, bell peppers and half of the greens in a large bowl. Pour warm dressing over salad and toss. Place 1 cup salad mixture into tortilla bowls and sprinkle with chives. Place remaining greens on serving plate. Garnish each with two Poppy Seed Cheese Chips and serve immediately. Enjoy this delicious tortilla shrimp salad Mexican recipe!