Serves 4 4 (10-inch) flour tortillas 4 sheets (12x18 inches each) Reynolds Wrap® Release® Non-Stick Foil 4 Tyson® Fresh Boneless, Skinless Chicken Breasts 1/2 cup liquid fajita or mesquite marinade 1 can (15.5 oz.) Goya® Pinto Beans, drained 1 can (15 oz.) 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°F. Center tortillas on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Cut chicken into strips. Combine chicken and marinade in medium bowl. Arrange chicken in an even layer on half of each tortilla. Combine beans, corn, green pepper and chili powder in medium bowl; 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 oven.

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