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Easy Weeknight Dinners: 20 Recipes for the Busy Cook
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Taco Chicken Wraps
(9 Votes)
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- SERVES
- 4
- COOK TIME
- 20 Min
Spice up your mealtime with these fun-to-make and tasty Taco Chicken Wraps! Whether you need a change of pace in your weeknight meal or you're inviting the gang over for the game, these easy wraps never disappoint!
What You'll Need:
- 8 frozen chicken breast tenders, not breaded, thawed
- 1 (1-ounce) package taco seasoning mix
- 1 (8-ounce) can refrigerated crescent dinner rolls
- 1 scallion, thinly sliced
- 1/4 cup Mexican blend cheese
- 1 cup salsa
What To Do:
- Preheat oven to 375 degrees F.
- In a large bowl, mix chicken and taco seasoning until chicken is evenly coated.
- Separate dough into 8 triangles. Place 1 chicken tender on widest side of triangle; sprinkle with scallion and cheese. Roll dough around each chicken tender; place point side down on ungreased baking sheet.
- Bake 20 to 22 minutes, or until chicken is no longer pink in center. Serve with salsa.
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badgersdrift 0849482
Jan 05, 2013
Wow. Wish I had read this before the latest visit of the nephews. Will certainly be the alternative to taco night during the next visit. Though I will have to triple or quadruple the recipe.!
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stone51
Dec 26, 2012
These are AWSOME!!! But we did season the tenders & baked them 15 min. first then continued on w/the recipe! EVERYONE loved them!!!! These are staying most definetly staying close at hand to serve on a regular basis!!!! hmmmmm GOOD!!!!!
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ghwood 7232794
Dec 16, 2012
Is this recipe calling for pre-cooked chicken tender strips that come frozen or is it calling for raw chicken that comes frozen? Sorry to be so dense.
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Taffy2
Dec 16, 2012
I wondered the same thing until I reread the directions and found out you bake the entire wrap til the chicken is done.
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crownersally 7210615
Dec 16, 2012
you just need to partially cook the chicken. Put the frozen tenders in water or broth, and boil for 10 to 15 min. Then wrap and bake. If you add a clove of crushed garlic to the water it will add extra flavor to the chicken. Skim the eater or broth, let cool, refrigerate and then use it for rice or pasta later.
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stone51
Dec 26, 2012
you really need to pre-cook them first to make sure the chicken gets done
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tinysnickers 2712799
Dec 15, 2012
THESES SOUND SO DELICIOUS, AND SO EASY TO MAKE. I CAN'T WAIT TO TRY THEM. I THINK THEY WOULD ALSO BE GOOD SERVED WITH RANCH DRESSING. :-)
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