Chicken 'n Waffle Tacos

Prep Time

25 Minutes

Total Time

50 Minutes




460 per serving

fall breakfast frenchtoaststrata.jpg


  • 1 lb. boneless skinless chicken breasts, cut lengthwise into 16 strips.
  • 1 pkt. Shake 'N Bake Extra Crispy Seasoned Coating Mix
  • 8 round frozen waffles, thawed
  • 1/3 cup maple-flavored or pancake syrup
  • 2 Tbsp. Kraft Original Barbecue Sauce
  • 1/2 tsp. Sriracha sauce (hot chili sauce)
  • 1 green onione, thinly sliced
  • Pineapple Mostarda (recipe below)
  • 6 slices turkey bacon, cooked
  • 4 cups DOLE Organic Baby Spinach and Arugula
  • 1-1/2 cups shredded non-fat mozzarella cheese, divided
  • 3/4 cup fat-free milk
  • 5 egg whites
  • Salt and pepper to taste


  1. PREHEAT oven to 400oF.
  2. Coat chicken with coating mix as directed on package; place on a baking sheet.  Bake for 12-15 miunute or until done.
  3. Meanwhile, spray borth sides of Waffles with cooking spray.  Gently forld each other in half: secure with a wooden toothpick.  Place on sepetate baking sheet.  Add to oven and bake with chicken for the last 8 minutes.  Mix syrup, barbecue sauce, and Srirarcha sauce until blended.
  4. Remove toothpicks from waffles.  Place chicken strips in waffle shells, top with syrup mistuire and onions. 
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