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