DIABLO TACO BOWLS

Diablo Taco Bowls image

Try a new twist on chicken tenders tonight! The Buffalo sauce and toppings fit perfectly in the Old El Paso® Stand 'N Stuff® soft flour tortillas.

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 7

Ingredients

2 packages (14 oz each) uncooked chicken tenders (not breaded)
1/2 cup Frank's™ RedHot™ Buffalo Wings Sauce
1 cup Progresso™ plain panko crispy bread crumbs
1 Old El Paso™ Soft Tortilla Bowls
2 stalks celery, sliced diagonally
1/2 cup blue cheese dressing
8 celery leaves, if desired

Steps:

In medium bowl, mix chicken and wing sauce. Cover; refrigerate about 30 minutes to marinate.
Heat oven to 400°F. Spray large cookie sheet with cooking spray. In large resealable food-storage plastic bag, place bread crumbs. Remove chicken from marinade with slotted spoon; coat with bread crumbs in bag. Place chicken on cookie sheet.
Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
Meanwhile, heat tortillas as directed on package. Divide chicken tenders among tortillas (about 2 tenders per tortilla). Top with celery, and drizzle with dressing. Add celery leaves.

Nutrition Facts : Calories 310, Carbohydrate 24 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Taco, Sodium 920 mg, Sugar 0 g, TransFat 0 g