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hand picking up a lime tortilla chicken strip from a pile of them on white plate
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5 from 1 vote

Lime Tortilla Chicken Strips

Stock up the freezer with these tasty tortilla chicken strips for an easy weeknight dinner. You can bake them from frozen, and they are perfect served on a salad!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner
Cuisine: freezer
Servings: 4
Calories: 380kcal


  • 2 chicken breasts (roughly 1 lb)
  • ½ cup flour
  • 2 eggs (lightly beaten)
  • 2 cups tortilla chip crumbs
  • 1 teaspoon salt
  • 2 limes (zested)
  • 1 teaspoon chili powder


  • Heat oven to 375°F. Prepare 1-2 baking sheets by lining with parchment paper.
  • Cut the chicken breasts into 1.5-inch wide strips.
  • Place in three separate shallow bowls 1) the flour, 2) the eggs, and 3) combine the tortilla chip crumbs, salt, lime zest and chili powder.
  • Working in batches of 2-3 strips, first roll in the flour. Tap gently to remove excess.
  • Dredge in the egg, then in the tortilla mixture. Arrange on the baking sheets.
  • Bake for 10 minutes, flip, then bake for another 10 minutes, or until cooked through.

To freeze

  • Follow steps 3-5 above.
  • Freeze for 3-4 hours, then transfer the chicken strips into a large plastic bag.
  • To bake from frozen: Pre-heat oven to 375°F. Line a baking sheet with parchment paper.
  • When oven is heated, arrange the chicken strips on the baking sheet, leaving a few inches between each one.
  • Bake for 10 minutes, flip, then bake for another 15 minutes, or until cooked through.
  • Serve immediately.


After baking through, the chicken strips may be stored in the fridge for up to 4 days.
To reheat- heat uncovered in the oven at 350°F for 10-15 minutes or until warmed through.


Serving: 1/2 chicken breast (3.5 oz) | Calories: 380kcal | Carbohydrates: 35g | Protein: 33g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 960mg | Fiber: 3g