Mango-Jalapeño-Chicken Salad in Cumin Tortilla Bowls

Vinaigrette

• 1/2 cup cubed peeled mango*
• 2 tablespoons mango nectar (from 12.5-oz can)
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh orange juice
• 1 tablespoon honey
• 1/3 cup CRISCO® Pure Canola Oil

Bowls

• 4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Salad

• 4 cups cubed cooked chicken breast
• 1 1/3 cups cubed peeled mango
• 1 tablespoon fresh lime juice
• 1 1/2 cups cubed peeled avocado (from 2 medium)
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped red onion
• 1/4 cup finely chopped seeded jalapeño chiles (2 medium)
• 1/4 cup chopped fresh cilantro
• 1 cup shredded iceberg lettuce
• 1/2 teaspoon salt