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Nacho Chicken Pitas

 Nacho Chicken Pitas
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
4 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.