Chicken Taco Wedges

Little hands can manage these pie crust shells better than hard shell tacos -- and they are neater to eat.

  • prep time 10 min
  • total time 30 min
  • ingredients 7
  • servings 6

Ingredients

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)
  • 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
    (
    Calories from Fat
    280),
    % Daily Value
    Total Fat
    31g
    31%
    (Saturated Fat
    12g,
    12%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    620mg
    620%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    0g
    0%
      Sugars
    2g
    2%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    4%;
    Calcium
    10%;
    Iron
    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 Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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