12 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
1 teaspoon garlic powder
¼ teaspoon salt
1 tablespoon canola oil
1 cup prepared green salsa
½ cup shredded sharp Cheddar cheese
½ cup reduced-fat sour cream
1 cup thinly sliced lettuce
1 medium tomato, chopped
2 tablespoons sliced ripe black olives
Step 1: Preheat oven to 375 degrees F.
Step 2: Heat tortillas until warm (see Tips). Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.) Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a “bowl”. Repeat with 3 more tortillas, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.
Step 3: Meanwhile, toss chicken with garlic powder and salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes. Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.
Step 4: Fill each tortilla bowl with about 1/4 cup of the chicken mixture. Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives.