INGREDIENTS
8
large uncooked chicken breast tenders, not breaded (about 3/4 lb)
2
tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1
cup Old El Paso® Thick 'n Chunky salsa
DIRECTIONS
1
Heat oven to 375°F. Coat each chicken tender with taco seasoning mix.
2
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.
3
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.
High Altitude (3500-6500 ft)
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