Recipe: Chicken and Vegetable Soft Tacos (in foil packets, oven or grill)

CHICKEN AND VEGETABLE SOFT TACOS

4 sheets (12x18-inches each) Reynolds Wrap Release Non-Stick Foil
4 (10-inch) flour tortillas
4 boneless, skinless chicken breast halves, (1 to 1 1/4 lb.)
1/2 cup liquid fajita or mesquite marinade
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can whole kernel corn, drained*
1 medium green or red bell pepper, chopped
1/2 teaspoon chili powder
1 cup shredded Cheddar cheese

Preheat oven to 450 degrees F or grill to medium-high indirect heat.**

Center tortillas on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food.

Cut chicken in strips. Combine chicken and marinade. Arrange chicken in an even layer on half of each tortilla.

Combine beans, corn, green pepper and chili powder. Spoon over chicken. Top with cheese. Fold tortilla over ingredients; press down to hold in place. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

BAKE 18 to 22 minutes on a cookie sheet in 450 degree F oven OR GRILL 10 to 12 minutes in covered grill.

*THE REYNOLDS KITCHENS TIP:
1 can (11 oz.) whole kernel corn with bell peppers can be substituted for the corn and green or red bell pepper.

**For indirect heat, the heat source (coals or gas burner) is on one side of the grill. Place the foil packets on the opposite side with no coals or flame underneath.

Makes 4 servings
Source: Reynolds Kitchens