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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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    4 servings

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

Directions

  • 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 11x7-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.

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