Taco Salad in an Edible Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 Pounds Ground Turkey Breast
  • 2 Teaspoons of Chili Powder
  • 1 Teaspoon of Salt
  • 2 Cans of Canned Diced Tomatoes + 8 Tablespoons of Tomato Liquid
  • 1 Can of Black Beans, Drained & Rinsed
  • 12 Cups of Chopped Lettuce
  • 2 Cups of Kraft Fat Free Shredded Cheddar Cheese
  • 6 Ounces of Reduced Fat Monterey Jack Shredded Cheese*
  • Ole Extreme Wellness High Fiber Low Carb Tortilla Wrap
  • Vegetable Cooking Spray
  • Tortilla Pan Set
  1. In a large saute pan that has been sprayed with vegetable cooking spray, saute ground turkey breast over medium heat until browned and crumbled. Drain off any excess liquid. Stir in black beans, chili powder, salt and tomato liquid. Remove from the heat.
  2. Spray the Tortilla Pans with vegetable cooking spray and press the wraps inside the pan. Prick the wrap a few times with the tines of a fork. Place in a 400 degree preheated oven and bake for about 7 minutes. Start checking at 5 minutes. You want to remove them when they are lightly browned. Take out of oven and let cool for 5 minutes.
  3. In a large bowl combine the tomatoes, lettuce and cheeses.  Add in meat mixture. Toss to coat. Serve immediately. You can add in Fat Free Plain Greek Yogurt, Salsa, Lime Juice, Tabasco/Hot Sauce, Green Onions, or other 0 Point add ins.
  4. This mixture is enough for 8 tortilla bowls. Per bowl it is 4 Freestyle Points. Enjoy!
  5. *If you omit the reduced fat Monterey Jack Cheese entirely, the points go down to 2 Points per bowl!
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-recipes-using-0-point-ground-turkey-chicken/