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
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
Reviews
We really love this recipe. I've made a Nacho Chicken Casserole for years but my boys weren't as excited about it as I was as a kid. This recipe updated my nacho chicken into something my boys love!
I just made these for dinner and they were delicious. Very quick and simple to prepare and I served them with deli potato salad.
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!
This has become the recipe I'm famous for with my friend's kids. :) So easy and yummy, especially with little picky eaters.