Cheesy Chicken Wrap Sandwiches

1 2/3 cups chopped cooked chicken
1 can (16 oz.) refried beans
1/2 cup salsa
1/3 cup sliced pitted ripe olives
8 (8-inch) flour tortillas
1 cup (4 oz.) shredded cheddar or taco cheese
Frozen avocado dip, thawed

To line pan easily, turn 13x9x2-inch baking pan upside down and press a sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil around it. Remove foil. Flip pan over and drop formed foil liner inside; set aside.

Combine chicken, beans, salsa and olives in medium bowl. Spoon 1/3 to 1/2 cup of bean mixture slightly off center on each tortilla. Sprinkle with cheese. Roll up.

Place roll-up sandwiches in foil-lined pan. Cover with a sheet of foil. Seal edges of top and bottom foil sheets together to make a packet; freeze. When frozen, remove packet from pan and lay foil packet flat in freezer.

Preheat oven to 400F. Return foil packet to original baking pan.

Bake 45 to 50 minutes or until heated through. Serve roll-up sandwiches with avocado dip.

Number of Servings: 8
Source: Reynolds Kitchen