Crispy Chicken and Cheese Tortilla Bowls

Packed full of crispy seasoned chicken strips, sweetcorn and salsa - these easy-to-eat tortilla bowls make a filling family meal!
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30 Minutes Total
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4 Servings


Ingredient List
  • Small check mark in a circle icon 1 package Old El Paso™ Chicken Taco Seasoning Mix
  • Small check mark in a circle icon 1 cup (250 mL) panko bread crumbs
  • Small check mark in a circle icon 1 lb (500g) skinless, boneless chicken breasts, cut into thin strips
  • Small check mark in a circle icon 3 tbsp (45 mL) vegetable oil, divided
  • Small check mark in a circle icon 1 package (8 count) Old El Paso™ Tortilla Bowls
  • Small check mark in a circle icon Shredded lettuce (about 3 cups)
  • Small check mark in a circle icon 1/2 cup (125 mL) drained, canned whole kernel corn
  • Small check mark in a circle icon 1/2 cup (125 mL) Old El Paso™ Thick N’ Chunky Salsa
  • Small check mark in a circle icon 1/2 cup (125 mL) finely crumbled feta cheese or shredded Cheddar cheese
Preparation
  1. Combine seasoning mix and panko bread crumbs until well blended. Spread onto large plate. Place all the chicken strips on top of the seasoned crumbs and toss until evenly coated.
  2. Heat 1 1/2 tbsp oil in large nonstick skillet over a medium heat and cook half of the coated chicken for 4 to 6 minutes, until crisp and cooked through, turning occasionally. Remove chicken from pan and set aside. Add remainder of the oil to the pan and cook the remaining chicken.
  3. Meanwhile, warm the tortilla bowls according to the package directions. Divide the shredded lettuce between the tortilla bowls; top with the crispy chicken strips, corn, salsa, and cheese.