New Fresh Deal Recipe

Assemble filling

Warm the refried beans in a small saucepan over low heat for 2–3 minutes, stirring until smooth. If too thick, add 1–2 teaspoons of water. Stir in 2 tablespoons of the shredded cheddar until melted and combined.

Prepare tortilla

Warm the flour tortilla for 10–15 seconds in a microwave or 20–30 seconds on a hot dry skillet until pliable. Lightly brush or spray one side with the butter or cooking spray to help seal and brown.

Build and finish burrito

Place the warmed tortilla on a flat surface. Spoon the bean and cheese mixture down the center (about 1/2 cup). Spoon 3 tablespoons of your chosen sauce (red enchilada-style or green salsa verde) over the beans. Fold the sides and roll tightly. Optional: place seam-side down on a hot nonstick skillet over medium heat and toast 1–2 minutes per side until golden and slightly crisp.

Warm and dress tortilla

Warm the snack-sized tortilla for 10–15 seconds in the microwave or on a skillet until flexible. Spread 1 teaspoon of mayonnaise in the center.

Assemble Snacker

Place 2 oz grilled chicken (sliced) in the center, add shredded lettuce (about 1/4 cup) and two tomato slices. Fold the tortilla into a small wrap by folding in the sides and rolling or folding burrito-style. Serve immediately.

Warm tortilla and assemble

Warm the 6-inch tortilla briefly until pliable. Place 1.5 oz shredded chicken and 1/4 cup shredded cheddar on the center. Drizzle or spread 1 teaspoon ranch dressing over the filling.

Roll and crisp (optional)

Roll tightly into a compact cylinder. For a warmed exterior, place seam-side down in a skillet over medium heat for 1–2 minutes per side until the cheese just begins to melt and the tortilla gains a light golden color.

Prepare chicken and shell

If the crispy chicken strip is cold, reheat in a 350°F (175°C) oven for 6–8 minutes or in an air fryer 3–4 minutes until warmed through and crispy. If using a fresh strip, slice into smaller pieces to fit the taco shell.

Assemble taco

Hold the crunchy taco shell upright. Place the sliced crispy chicken into the shell, add 1/4 cup shredded lettuce and 1/4 cup shredded cheddar. Drizzle 2 tablespoons ranch dressing evenly over the fillings. Serve immediately so the shell remains crisp.

Fill a 16 oz cup with ice if desired (about 1/2 cup ice). Pour your choice of cold fountain drink or iced tea into the cup up to 16 oz. Serve chilled.