• 12 ounces chicken tenders (or nuggets, prepared according to package directions)
  • 2 green bell peppers (or medium red, thinly sliced)
  • 1 onion (medium, thinly sliced)
  • 1 teaspoon lime juice (optional)
  • 8 corn tortillas (6-in., heated)
  • 1 tablespoon vegetable oil
  • 3/4 cup hellmann's or best foods spicy buffalo with frank's redhot flavored reduced fat mayonnaise


  1. Heat oil in 12-inch nonstick skillet over medium-high heat and cook red peppers with onion, stirring frequently, until vegetables are tender, about 6 minutes. Stir in lime juice and 1/4 cup Hellmann's® or Best Foods® Spicy Buffalo with Frank's® RedHot® Flavored Reduced Fat Mayonnaise and cook 1 minute.
  2. Spread tortillas with remaining 1/2 cup Mayonnaise, then arrange vegetables and chicken on half; fold over.
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