Ready-to-Go Burritos

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!

Rated 3.8 from 4 votes

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

1. Spray 8 large heavy-duty foil sheets with cooking spray; set aside. Combine first 6 ingredients.

2. 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.

3. Grill with lid closed 15 to 20 min. or until heated through, turning occasionally.

Ready-to-Go Burritos

What You Need

Instructions

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