Naked Chicken has been nothing short of a success for Taco Bell. From the Chalupas to the chips served with nacho cheese sauce, the crispy, spicy poultry has been a hit with fans nationwide. Taco Bell is now bringing the Naked Chicken Chips back in a form some longtime Taco Bell patrons may recognize: their Tortadas.
For those unfamiliar, the Tortada is a cross between a torta and a burrito. It was on menus back in 2010, but hasn’t been around for a few years after it was discontinued.
Shaped like a square, it consists of a tortilla loaded with ingredients, folded up and pressed like a panini.
Taco Bell’s two new test versions, the Avocado Ranch and Mango Habanero Chicken Tortadas utilize Naked Chicken Chips as their protein source. Apart from the sauces that give each variant their name, each is built the same, consisting of four Chicken Chips, lettuce, cheddar, pico de gallo and red tortilla strips.
While the actual tortadas are pretty hefty, the price is reasonable at $2.49 per wrap. That’s a pretty solid price to get a full, on-the-go meal.
Both versions of the Tortadas will be available September 13, at Taco Bell locations in Kansas City, Missouri, and will be on the menu through mid-October.
Try Our Favorite Taco Bell Copycat Recipes
These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida
Don't plan on coming away with clean fingers after digging into these cheese fries! For a more authentic copycat, add some of this
homemade taco seasoning to your fries.
This is a really simple, tasty breakfast. It has been a mainstay for our mornings together as a family. —Jo Ferguson, Arnold, Missouri
We serve these quesadillas as chili dippers or load them up with salsa and sour cream for a super starter. —Terri Keeney, Greeley, Colorado
This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. —Sonya Nightingale, Burley, Idaho.
Nothing is better than freshly made guacamole when you're eating something spicy. It is easy to whip together in a matter of minutes and quickly tames anything that's too hot. —Joan Hallford, North Richland Hills, Texas
You only need a handful of ingredients to make one of our family’s favorites. It's also easy to double for company! —Susan Brown, Kansas City, Kansas
I found this recipe in an old school cookbook, and I've taken it to many potlucks since then. The layers look so pretty in a glass bowl. —Sandy Fynaardt, New Sharon, Iowa
Burritos for
breakfast? Why not! These zesty little handfuls will wake up your taste buds and start your day with a smile. And you can make and freeze them ahead, then just pop them into the microwave for a quick meal. —Linda Wells, St. Mary's, Georgia
My family loves these tacos. The chicken cooks in the slow cooker, so it’s convenient to throw together before I leave for work. Then we just roll it up in tortillas with the remaining ingredients and dinner’s ready in minutes. —Cheryl Newendorp, Pella, Iowa
This zesty dip is great for any get-together and allows me to spend more time with my guests. I always have requests to bring it when my husband and I attend parties. —Sally Hull, Homestead, Florida
I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. —Magdalena Flores, Abilene, Texas
Zap one of these frozen burritos in the microwave and you'll stave off hunger all morning. This recipe is my family’s favorite combo, but I sometimes use breakfast sausage instead of bacon. —Audra Niederman, Aberdeen, South Dakota
Zesty salsa and tender strips of steak make these traditional fajitas extra special. —Rebecca Baird, Salt Lake City, Utah
Leftover chicken gets Mexican flair from cumin in this fun main dish. The chicken quesadilla recipe has an impressive look and taste yet requires little preparation. —Linda Wetzel, Woodland Park, Colorado
I love burritos, but the frozen ones are high in salt and chemicals. So I created these. They're wonderful to have on hand for quick dinners or late-night snacks—I've even had them for breakfast! —Laura Winemiller, Delta, Pennsylvania
My mom gave me a fundraiser cookbook, and this is the recipe I’ve used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. —Judy Hughes, Waverly, Kansas
I have a son who lives in Mexico, so we don’t see him very often. When I make these burritos, it feels as if he is right there at the table with us, inhaling them. —Marina Castle, Canyon Country, California
A taco seasoning made from scratch with pantry staples deliciously jazzes up ground beef, turning Tuesday night into an all-out fiesta. Add your favorite toppings, and dinner is served! —Rebecca Levesque, St. George, New Brunswick
After a busy day, this is a dish that I can get on the table fast. The recipe came about totally by accident: I started throwing things together and soon I had a winner! Everyone who has tried these burritos goes home with the recipe. —Amanda Alford, Hopedale, Illinois