Stand N Stuff Burrito Bowls Recipes
DIABLO TACO BOWLS
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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 310, Carbohydrate 24 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Taco, Sodium 920 mg, Sugar 0 g, TransFat 0 g
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