Ingredients 3/4 cup (3 ounces) shredded Kerrygold

Aged Cheddar Cheese

1/2 cup corn kernels (drained if canned)

1/4 cup chopped red or green bell pepper

2 tablespoons chopped green onion

1/2 teaspoon Southwest seasoning*

Dash of hot sauce, optional

2 (10-inch) tortillas (chipotle, sun-dried tomato or whole wheat)

1/2 cup vegetarian refried beans

2 cups shredded green or red leaf lettuce

4 ounces cooked skinless, boneless chicken sliced (from leftover rotisserie chicken or grilled the night before), optional

* Substitution: 1/4 teaspoon chili powder and 1/4 teaspoon cumin

Instructions:

  1. In a medium bowl, combine Kerrygold Reduced Fat Aged Cheddar Cheese, corn, red pepper, onion, seasoning and hot sauce if used. Mix. Set aside.
  2. Spread each tortilla with half the refried beans, leaving a 1-inch edge without beans. Top each tortilla with lettuce, chicken (if used), and cheese-corn mixture, dividing equally. Fold each tortilla about 1 inch on two opposite sides toward the inside, then roll. Wrap well in plastic wrap, and pack to carry.

VARIATIONS:

Try other Kerrygold cheeses such as Dubliner® Cheese, Blarney Castle Cheese, Swiss Cheese or Aged Cheddar or Reserve Cheddar Cheese.