Chicken Burritos

Hamburger Helper® chicken fried rice mix jump-starts a south-of-the-border burrito dinner. MORE + LESS -

tablespoon vegetable oil

lb boneless skinless chicken breasts, cut into 1-inch pieces

1 1/2

cups water

teaspoons lime juice

cup Old El Paso™ Thick 'n Chunky salsa

box Hamburger Helper™ chicken fried rice

can (15 oz) black beans, drained, rinsed

can (11 oz) whole kernel corn with red and green peppers, drained

Old El Paso™ flour tortillas for burritos (8 inch; from two 11-oz packages)

Sour cream, if desired

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1

In 10-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
2

Stir in water, lime juice, salsa and contents of sauce mix pouch (from Hamburger Helper box) until blended. Stir in beans, corn and contents of uncooked rice pouch (from Hamburger Helper box); heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
3

Meanwhile, heat tortillas as directed on package.
4

Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with sour cream. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.