With crescent rolls and three more ingredients, you can wrap up supper in half an hour.
large uncooked chicken breast tenders, not breaded (about 3/4 lb)
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
cup Old El Paso™ Thick 'n Chunky salsa
Heat oven to 375°F. Coat each chicken tender with taco seasoning mix.
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.
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.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.