Wing and I were planning to make something out of some chicken breast we’d thawed out, but we weren’t sure what to do with it yet. Then we saw a huge bag, almost full, of nacho cheese Doritos® that KlyRad had bought. They’d been sitting there for a while so we figured we’d use some for a dish we’d tried once before. The recipe came from the Taste of Home Simple and Delicious Cookbook. It’s called Nacho Chicken Pitas and was decent as the recipe stands, but it was lacking something (I had noted this on the recipe itself). So this time, inspired by two things, we decided to change it up just a bit. The first inspiration hit when we realized we didn’t have pita bread and neither of us felt like going to the store. But we always keep tortillas as a staple item so we decided to make wraps instead. The next bit of inspiration hit when I told Wing that the first time we ate it, we just thought the recipe was ok and that we thought it needed something to push it over that “OK” status. So we thought about it, and I’m not sure who suggested it, but we decided on lemon cayenne aioli. We had heard about this specific aioli from Diners, Drive-Ins and Dives when Guy went to Show Dogs in San Francisco where they use it on a chicken sandwich. We looked up the aioli recipe online and modified a recipe from Prevention RD.

Nacho chicken prep

The combination of the nacho-cheese-chip-covered chicken plus the aioli all wrapped in a warm tortilla was great! We definitely pushed this recipe into the “wow” category. At first, I felt a little guilty about using KlyRad’s chips without asking, but when he and Avalanche tasted the wraps, they ate them up so my guilt subsided. There were no leftovers even though it made a ton of chicken strips.

Nacho chicken wraps

Nacho Chicken Wraps

  • 2 eggs
  • 3 cups crushed nacho cheese tortilla chips
  • Salt, pepper, cayenne
  • 2 boneless, skinless chicken breasts, cut into 1-in strips
  • Flour tortillas, warmed but not crisp
  • Lettuce, tomato, cheese, jalapeno, any other condiments


  • 1/2 cup mayonnaise
  • 2-3 tablespoons lemon juice
  • 1-2 cloves garlic, minced
  • Cayenne to taste (we put in enough to turn the aioli pink)
  • Salt & pepper to taste

Preheat oven to 400°. In a shallow bowl, beat eggs. Place crushed chips in another shallow bowl. Season chicken with salt, pepper, cayenne. Dip chicken in eggs, then coat with crushed chips. Place chicken strips in a single layer in a greased baking dish and bake for 20-25 minutes or until juices run clear.

Meanwhile, in a shallow bowl, mix thoroughly all aioli ingredients and place in refrigerator until ready to use.

Spread aioli on one half of the tortilla, add any desired condiments (as suggested above), add chicken, and roll the tortilla.