Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's browned, stirring often.
• Stir the picante sauce and beans in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes.
• Divide the chicken mixture and cheese among the tortillas. Top with guacamole and chopped tomatoes, if desired. Fold the sides of the tortilla over the filling and fold up the ends to enclose the the filling.

Ingredients

• 1 tablespoon vegetable oil
• 1.5 pounds skinless, boneless chicken breast halves, cut into strips
• 1 jar (16 ounces) Pace® Picante Sauce
• 1 can (about 15 ounces) pinto beans
• 6 flour tortilla, warmed
• 1.5 cups shredded Cheddar cheese or Shredded Mexican cheese blend
• 0.5 cup chopped tomato
• 0.5 cup guacamole