1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 large red pepper, cut into 1-inch pieces
1 small onion, cut into thin wedges
1/2 cup TACO BELL® Thick & Chunky Salsa
1/2 cup frozen corn
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
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Let's Make It
Mix taco seasoning mix, water and oil until blended. Add chicken; stir to coat. Refrigerate 15 min.
Meanwhile, heat large skillet sprayed with cooking spray on medium heat. Add peppers and onions; cook 2 to 3 min. or until crisp-tender, stirring frequently. Remove from skillet.
Add chicken to skillet; cook 7 to 8 min. or until done, stirring occasionally. Return vegetables to skillet; stir in salsa and corn. Cook 1 to 2 min. or until heated through, stirring frequently. Remove from heat; sprinkle with cheese.
Prepare as directed except do not top with cheese. Warm 8 (6-inch) flour tortillas as directed on package. Spoon chicken mixture onto center of tortillas. Top with cheese; roll up.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 3g
* 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.