While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Grill corn tortillas to soften them and add a bit of charred flavor. Top with refried beans, grilled chicken and toppings like shredded cheese, chopped tomatoes and guacamole.
3 tablespoons lime juice
3 tablespoons olive oil
1 1/2 teaspoons McCormick® Chili Powder
1 1/2 teaspoons Lawry's® Garlic Salt with Parsley
1 1/2 pounds boneless skinless chicken breast halves
8 corn tortillas
1 can (16 ounces) refried beans, heated
Mix lime juice, oil, chili powder and garlic salt in small bowl. Reserve 2 tablespoons for brushing chicken on the grill. Brush tortillas lightly with some of the remaining mixture. Brush chicken with remaining mixture.
Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, brushing with reserved mixture. Grill tortillas 3 minutes or lightly browned, turning frequently. Cool chicken slightly; cut into strips.
To serve, spread refried beans on tortillas. Top with chicken and desired toppings.
Test Kitchen Tip: Add assorted toppings, such as shredded cheese, shredded lettuce, chopped tomatoes or salsa, guacamole and sour cream, if desired.
(Amount per serving)