We're huge fans of both chicken burritos and easy foil-pack grilling, so it's no surprise we'd like these warm and cheesy bundles!
What You Need
Original recipe yields 8 servings
1 can (15 oz.) pinto beans, rinsed
1 cup frozen corn, thawed, drained
3/4 cup TACO BELL® Thick & Chunky Salsa
1/2 cup chopped red pepper s
3 green onions, chopped
1/4 cup chopped fresh cilantro
2 cups KRAFT Mexican Style Finely Shredded Four Cheese
8 flour tortilla s (10 inch)
2 cups cooked chicken strips
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Let's Make It
Heat grill to medium heat.
Spray 8 large heavy-duty foil sheets with cooking spray; set aside. Combine first 6 ingredients.
Place 1/4 cup cheese on bottom half of 1 tortilla; top with 1/2 cup bean mixture and 1/4 cup chicken, leaving 1-inch border around bottom and side of tortilla half. Fold bottom edge of tortilla over filling, then fold in opposite sides of tortilla and roll up. Place, seam-side down, near bottom edge of 1 prepared foil sheet; roll up to enclose burrito. Twist both ends of foil to seal. Repeat with remaining tortillas and filling.
Grill with lid closed 15 to 20 min. or until heated through, turning occasionally.
Serve with your favorite fresh fruit to round out the meal.
Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream, TACO BELL® Thick & Chunky Salsa and lime wedges.
Use Your Oven
Instead of grilling the foil packets, place them in single layer on baking sheet. Bake in 375ºF oven 15 to 20 min. or until heated through.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.