Try a new twist on chicken tenders tonight! The Buffalo sauce and toppings fit perfectly in the Old El Paso® Stand 'N Stuff® soft flour tortillas.
packages (14 oz each) uncooked chicken tenders (not breaded)
cup Buffalo wing sauce
cup Progresso™ plain panko crispy bread crumbs
Old El Paso™ Taco Boats™ Soft Flour Tortillas
stalks celery, sliced diagonally
cup blue cheese dressing
celery leaves, if desired
In medium bowl, mix chicken and wing sauce. Cover; refrigerate about 30 minutes to marinate.
Heat oven to 400°F. Spray large cookie sheet with cooking spray. In large resealable food-storage plastic bag, place bread crumbs. Remove chicken from marinade with slotted spoon; coat with bread crumbs in bag. Place chicken on cookie sheet.
Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
Meanwhile, heat tortillas as directed on package. Divide chicken tenders among tortillas (about 2 tenders per tortilla). Top with celery, and drizzle with dressing. Add celery leaves.
If you prefer a different flavor for your chicken tenders, the sky is the limit! Simply substitute your favorite flavor of sauce, bread the chicken as directed, and top with your favorite sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Taco
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.