Method

Grilled Chicken Snackers (makes 2)

Prepare and marinate chicken

Slice the 0.5 lb chicken breast into two small cutlets or strips about 1/4–1/2 inch thick so each snacker receives chicken. In a small bowl combine 1 tbs olive oil, 1 tsp lime juice, 0.5 tsp chili powder, 0.25 tsp ground cumin, 0.25 tsp garlic powder, 0.25 tsp salt and 1/8 tsp black pepper. Toss the chicken pieces in the marinade, coating evenly. Let rest 10–15 minutes (or up to 1 hour refrigerated).

Grill or pan-sear

Heat a grill pan or skillet over medium-high heat until hot. Add the chicken and cook 3–4 minutes per side until internal temperature reaches 165°F (74°C) and exterior is lightly charred. Remove and let rest 3 minutes, then slice into strips suitable for folding into small tortillas.

Assemble snackers

Warm the 2 small flour tortillas in a dry skillet or microwave for 15–20 seconds. Divide the cooked chicken between the tortillas, top each with about 2 tbsp shredded lettuce (total 1/2 cup split), ~2 tbsp shredded cheddar (total 1/4 cup split), and 1 tbs creamy ranch or avocado crema per snacker if using. Fold or roll and serve warm.

Snack Tacos (makes 2)

Cook taco meat

Heat a small nonstick skillet over medium. Add the 0.25 lb ground beef and cook, breaking up with a spatula, until browned (~4–5 minutes). Add 1 tbsp finely chopped onion and cook 1 minute more. Stir in 1/2 tsp taco seasoning and 1 tbsp water, simmer 1–2 minutes until sauce is slightly thickened. Taste and adjust salt if needed.

Assemble snack tacos

Warm the 2 small corn taco shells according to package directions. Divide the cooked meat between the shells. Top each taco with approximately 1 tbsp shredded lettuce (0.25 cup total split), 1 tbsp diced tomato each, and sprinkle with part of the 1/4 cup shredded cheddar. Add 1 tbs salsa or taco sauce to each taco. Serve immediately so shells remain crisp.

Value-sized Bean & Cheese Burritos (makes 2)

Prepare filling

Warm 1 cup refried beans in a small saucepan over low heat until smooth, stirring occasionally. Stir in 1/8 tsp salt and the optional 2 tbsp chopped mild green chile. Remove from heat and keep warm.

Assemble and finish

Lay out the 2 large flour tortillas. Divide the warmed refried beans between them (about 1/2 cup each). Sprinkle each with about 3/8 cup shredded cheddar (split the 3/4 cup). Fold the sides in and roll into burritos. In a skillet over medium heat add 1 tsp butter or oil and place seam-side down to lightly crisp each burrito about 1–2 minutes per side until the tortilla is golden and cheese is melted. Remove and keep warm.

Drink

Fill a 16 oz cup with 1 cup ice and pour 16 oz of your chosen cold soft drink or iced tea. Serve with the hot food immediately.

Get A Lot Pack Recipe