Taco Chicken Wraps

Taco Chicken Wraps

With crescent rolls and three more ingredients, you can wrap up supper in half an hour.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

8
large uncooked chicken breast tenders, not breaded (about 3/4 lb)
2
tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1
cup Old El Paso® Thick 'n Chunky salsa
  1. Heat oven to 375°F. Coat each chicken tender with taco seasoning mix.
  2. Separate dough into 8 triangles. Place 1 chicken tender on short side of each triangle. Starting with shortest side of triangle, roll dough around each chicken tender; place point side down on ungreased cookie sheet.
  3. Bake 16 to 19 minutes or until wraps are deep golden brown and chicken is no longer pink in center. Serve with salsa for dipping.
Makes 4 servings (2 wraps and 1/4 cup salsa each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
If you end up with a few extra chicken tenders in the package, you can bake them on the cookie sheet right along with the wraps. Eat them with dinner or refrigerate them for sandwiches.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 5g,
    • Trans Fat 3g),
  • Cholesterol 50mg;
  • Sodium 1370mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 0g,
    • Sugars 6g),
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 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:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.