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Ingredients
  • 8  large
    uncooked chicken breast tenders, not breaded (about 3/4 pound)
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  • 2  tablespoons
    Old El Paso® taco seasoning mix (from 1 ounce package)
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  • 1  can
    (8 ounces) Pillsbury® refrigerated crescent dinner rolls
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  • 1  cup
    Old El Paso® Thick 'n Chunky salsa
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Directions
1.
Heat oven to 375 degrees F. Coat each chicken tender with taco seasoning mix.
2.
Separate dough into 8 triangles. Place 1 chicken tender on short side of each triangle. Starting with shortest side of triangle, roll dough around each chicken tender; place point side down on ungreased cookie sheet.
3.
Bake 16 to 19 minutes or until wraps are deep golden brown and chicken is no longer pink in center. Serve with salsa for dipping.

Tips:
If you end up with a few extra chicken tenders in the package, you can bake them on the cookie sheet right along with the wraps. Eat them with dinner or refrigerate them for sandwiches.

Nutrition information
1 Serving: Calories 350(Calories from Fat 130), Total Fat 15g (Saturated Fat 5g, Trans Fat 3g), Cholesterol 50mg; Sodium 1370mg; Total Carbohydrate 31g (Dietary Fiber 0g, Sugars 6g), Protein 23g; Percent Daily Value: Vitamin A 6.00%; Vitamin C 0.00%; Calcium 2.00%; Iron 15.00%; Exchanges: 2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2 Percent Daily Values are based on a 2,000 calorie diet
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