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Nacho Chicken Pitas Recipe

Nacho Chicken Pitas Recipe photo by Taste of Home

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Crunched nacho tortilla chips left over from the taco salad made earlier in the week coat these tender chicken strips. This is a great sandwich recipe for families.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Nacho Chicken Pitas Recipe

Prep: 20 min. Bake: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

1 egg
1 cup crushed nacho tortilla chips
1 pound boneless skinless chicken breasts, cut into 1-inch strips
1/2 cup mayonnaise
4 pita breads (6 inches), halved
8 lettuce leaves
1 large tomato, sliced
1/2 cup shredded part-skim mozzarella cheese

Directions

In a shallow bowl, beat the egg. Place crushed chips in another shallow bowl. Dip chicken in egg, then coat with chips. Place in a single layer in a greased 11-in. x 7-in. baking dish. Bake at 400° for 20-25 minutes or until juices run clear.
Spread mayonnaise inside pita halves; line with lettuce. Fill with chicken and tomato; sprinkle with cheese. Yield: 4 servings.

Originally published as Nacho Chicken Pitas in Quick Cooking January/February 2006, p28

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Nacho Chicken Pitas

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Reviewed on Mar. 15, 2011 by katlaydee3

I just made these for dinner and they were delicious. Very quick and simple to prepare and I served them with deli potato salad.

Reviewed on Jan. 13, 2011 by erinshepherd623

This has become my husband's new favorite meal! So good and so easy. A tip to make this quicker with less cleanup is to crush the chips in a large zip bag. Once you have all of the chicken pieces coated with egg, toss them all in the bag, seal and then shake to coat the chicken in the chips. I also add a little bit of ranch dressing to the egg mixture and we drizzle the finished product with ranch. YUMMY!

Reviewed on Nov. 20, 2009 by klong

This has become the recipe I'm famous for with my friend's kids. :) So easy and yummy, especially with little picky eaters.