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Nacho Chicken Pitas Recipe

Nacho Chicken Pitas Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. Spread mayonnaise inside pita halves; line with lettuce. Fill with chicken and tomato; sprinkle with cheese. Yield: 4 servings.

Reviews for Nacho Chicken Pitas

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Reviewed Mar. 15, 2011

"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 Jan. 13, 2011

"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 Nov. 20, 2009

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

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