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Chicken Taco Wedges

(23)
  7 reviews
  • 10 min prep time
  • 30 min total time
  • 7 ingredients
  • 6 servings
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Little hands can manage these pie crust shells better than hard shell tacos -- and they are neater to eat.

1
box Pillsbury™ refrigerated pie crusts
1/4
cup mayonnaise
1/4
cup Old El Paso™ Thick 'n Chunky salsa
1
cup cubed cooked chicken
1
cup chopped tomato (1 large)
1/4
cup sliced green onions (4 medium)
1
cup shredded Cheddar cheese (4 oz)

Steps

  • 1 Heat oven to 450°F. Remove pie crusts from pouches; place flat on ungreased large cookie sheet.
  • 2 In small bowl, mix mayonnaise and salsa. Spread mayonnaise mixture evenly over each pie crust. Sprinkle half of each crust with half of remaining ingredients. Fold untopped half of each crust over filling; do not seal.
  • 3 Bake 14 to 18 minutes or until golden brown. Cut into wedges to serve. If desired, top with shredded lettuce, sliced ripe olives, sour cream and additional salsa.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
% Daily Value
Total Fat
31g
48%
Saturated Fat
12g
61%
Trans Fat
0g
0%
Cholesterol
50mg
17%
Sodium
620mg
26%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Protein
14g
14%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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