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Crispy Chicken and Cheese Tortilla Bowls

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  • Prep 12 min
  • Total 30 min
  • Servings 4
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Packed full of crispy seasoned chicken strips, sweetcorn and salsa - these easy-to-eat tortilla bowls make a filling family meal!
Sep 22, 2017
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  • 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


  • 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
    New Recipe Collection Item

Nutrition Information

No nutrition information available for this recipe
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