1 lb. boneless skinless chicken breasts, cut into strips
1 eachgreen and red pepper, cut into strips
1 onion, cut into thin wedges
1/2 cup KRAFT Original Barbecue Sauce
8 flour tortillas (6 inch), warmed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
COMBINE chicken, vegetables and barbecue sauce. Let stand 5 min. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with fork or skewer. Place chicken mixture in pan; place pan on grate of grill. Cover grill with lid.
GRILL chicken and vegetables 20 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
SPOON onto tortillas; top with remaining ingredients. Roll up.
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
1/2
cup frozen corn
1
medium carrot, grated
1/4
cup dry bread crumbs
4
medium potatoes, peeled, cut into quarters
1
cup small cauliflower florets
1/4
cup milk
1/4
tsp. salt
make it
PREHEAT oven to 400°F. Mix meat, salsa, corn, carrot and bread crumbs until well blended; press evenly into 9-inch pie plate.
BAKE 30 minutes or until meat is no longer pink. Meanwhile, place potatoes and cauliflower in large saucepan. Add enough water to completely cover vegetables. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 minutes or until vegetables are tender.
DRAIN liquid from vegetables. Add milk and salt to vegetables in saucepan; mash with hand masher or electric mixer until light and fluffy. Spread over meat mixture to resemble a frosted cake.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
kraft kitchens tips
GREAT SUBSTITUTE
For variety, prepare as directed using ground chicken, ground pork or thawed frozen LOUIS RICH Pure Ground Turkey.
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