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Diablo Taco Bowls
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Prep Time:
20 minutes
Total Time:
50 minutes
Elevate chicken tenders with zesty Buffalo sauce in soft Stand 'N Stuff® flour tortillas for a mouthwatering meal!
Ingredients:
  • 2 packages (14 oz each) uncooked chicken tenders (not breaded)
  • 1/2 cup Frank's™ RedHot™ Buffalo Wings Sauce
  • 1 cup from 1 box (8 oz) Progresso™ Plain Panko Crispy Bread Crumbs
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
  • 2 stalks celery, sliced diagonally
  • 1/2 cup blue cheese dressing
  • 8 celery leaves, if desired
Instructions:
  • Combine the chicken and wing sauce in a medium bowl. Cover and let it marinate in the refrigerator for about 30 minutes.
  • Preheat the oven to 400°F and grease a large cookie sheet. In a large resealable plastic bag, put bread crumbs. Take the chicken out of the marinade using a slotted spoon and coat it with bread crumbs in the bag. Arrange the coated chicken on the prepared cookie sheet.
  • Bake for 15-20 minutes, flipping halfway through, until chicken is cooked through and bread crumbs are beautifully golden brown.
  • Warm tortillas per package instructions. Arrange 2 chicken tenders on each tortilla. Top with celery and dressing, then garnish with celery leaves.

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