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! ...MORE + LESS -

1 package Old El Paso™ Chicken Taco Seasoning Mix

1 cup (250 mL) panko bread crumbs

1 lb (500g) skinless, boneless chicken breasts, cut into thin strips

3 tbsp (45 mL) vegetable oil, divided

1 package (8 count) Old El Paso™ Tortilla Bowls

Shredded lettuce (about 3 cups)

1/2 cup (125 mL) drained, canned whole kernel corn

1/2 cup (125 mL) Old El Paso™ Thick N’ Chunky Salsa

1/2 cup (125 mL) finely crumbled feta cheese or shredded Cheddar cheese

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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.
4

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