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Tortilla Chicken Strips

Tortilla Chicken Strips Whether you need a tasty Superbowl finger food or a scrumptious weeknight dinner, this recipe from Brooke McLay of, delivers on all accounts. Easy enough to serve on paper plate, fancy enough to serve for Sunday dinner, you can't go wrong with the simple, delicious chicken, coated with crispy Garden of Eatin' tortilla chips.


  • 2 cups Garden of Eatin’ Yellow Chips, crushed
  • Salt & Pepper
  • 1/2 teaspoon red pepper flakes (if desired)
  • 10-12 chicken tenders


  • Fresh Avocado Salsa (recipe below)
  • 1 cup plain greek yogurt
  • 1 tablespoon fresh chopped cilantro


  1. Press the chicken tenders into the crushed tortillas, coating them well. Transfer to a large baking sheet.
  2. Bake in an oven preheated to 400 degrees for 15-18 minutes, or just until the chicken has cooked all the way through.
  3. Serve with Fresh Avocado Salsa, a dollop of plain greek yogurt, and fresh chopped cilantro.

Fresh Avocado Salsa

Serve atop warm tortilla chicken strips
  • 2 ripe tomatoes, diced
  • 1/2 small white onion, diced
  • 2 ripe avocados, diced
  • juice of 1 lime


In a small bowl carefully stir together all ingredients until mixed, taking care to not smash the avocados.