Taco Chicken Wraps

With crescent rolls and three more ingredients, you can wrap up supper in half an hour.

  • prep time 30 min
  • total time 30 min
  • ingredients 4
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    3g
    3%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    1370mg
    1370%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    0g
    0%
      Sugars
    6g
    6%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    0%;
    Calcium
    2%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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