COPYCAT SECRETS UNCOVERED!

Don’t miss these tips to be sure your chipotle honey chicken tastes like real Chipotle honey-chipotle chicken – these are the keys to perfection:

• Chipotle Sauce – so this is different than the chipotle PEPPERS in adobo sauce – it’s in the same style of a small can – but it’s just sauce.
  • You can use the peppers and blend them to get sauce – but the sauce is easier to use!
  • Marinate your chicken overnight or more! This gets that chipotle flavor deep in the meat!
  • Don’t skimp on the honey – that’s what gives it the sweet/spicy balance!
• Chicken Thighs – this is why Chipotle chicken is so juicy because they’re using chicken thighs which are more tender than chicken breast
  • TIP: Be sure to chop the chicken after you cook it! This ensures the chicken stays juicy while cooking.
• Caraway Fry Pan – High heat is what gives the chicken a hint of a char just like Chipotle.
  • Turn your stove up so the pan is HOT – I love this pan because the honey won’t stick.
  • You can also use a Blackstone because it gets so hot and is similar to the restaurant cooktop.

How to build your own Chipotle Bowl

Ok – everybody has their standard Chipotle order! Mine is a bowl with white rice, black beans, mild salsa with a bit of corn, peppers & onions, a little lettuce & either guacamole or sour cream. For the protein – I get either the chipotle honey chicken or carnitas. What’s your order? Here are the options:

• Rice – white rice or brown rice – here’s my recipe for Chipotle’s Cilantro Lime Rice
• Beans – black beans or pinto beans – here’s my recipe for Chipotle’s Black Beans
• Salsa – Mild, Corn, Hot – here’s my recipe for Chipotle’s Corn Salsa and a great restaurant-style mild salsa
• Veggies – sauteed green peppers & red onions, shredded lettuce
• Toppings – sour cream, shredded cheese, guacamole, cilantro lime sauce, queso
  • Check out the Cilantro Lime sauce in these Longhorn Firecracker Chicken Wraps – it’s amazing!
  • I’m not a big fan of the Chipotle Queso – this is my favorite queso!

How to make Copycat Chipotle Honey Chicken

This Chipotle Honey Chicken recipe is easy to make! You will need to prep because it needs to marinate overnight for the full flavor. I actually marinated mine for 2 days because I got busy. When you’re ready to cook – it takes just 10 minutes!

1. In a bowl or ziploc bag, add all ingredients other than chicken thighs. Seal and mix together.
2. Add chicken into marinade and seal.
3. Marinate overnight in the refrigerator.
4. Heat a large skillet over high heat and add 2 tbsp olive oil. Add chicken thighs and lower to medium high heat for 3-4 minutes on each side until temp is 175º
   • Dark meat can cook to a higher temp and not dry out – it will actually make it more tender
5. Chop cooked chicken and drizzle with honey. Serve in burritos, quesadillas or bowls.

Tools That Help You Get That Chipotle Flavor

• Caraway Fry Pan – this pan takes nonstick to another level which is helpful whenever cooking with honey
• Mixing Bowl with Sealed Lid – this helps because that chipotle sauce is strong and the smell can seep out into your fridge if it’s not sealed
• Instant Read Thermometer – this helps ensure your chicken is the perfect temperature!
• Citrus Juicer – one of these is essential for any Mexican recipe! I love lime juice!

Tips Tricks & FAQs

More Chipotle Recipes

• Chipotle Cilantro Lime Rice
• Chipotle Black Beans
• Chipotle Corn Salsa
• Chipotle Cauliflower Rice

More Chicken Bowl Recipes

• Applebee’s Southwest Chicken Bowl
• Chicken Enchilada Bowl
• Sweetgreen Harvest Bowl

Firecracker Wrap Variations

These are so good – why only make them with chicken? Here are some other ideas for wrap combos:

• Philly Steak – thinly sliced steak, green pepper, onion & provolone
• Reuben – corned beef, Swiss cheese, sauerkraut & Thousand Island dressing
• Taco – ground beef, taco seasoning, colby jack cheese and diced tomatoes

How to Make Copycat Longhorn Steakhouse Firecracker Chicken Wraps

The one big difference between mine and the ones at Longhorn is that mine are much bigger! They serve you almost a taquito style! Too skinny!!! We need them stuffed! Here’s how to make them (full instructions in recipe card below).

1. SAUCE – add everything to a mini-blender and then into the fridge until ready to serve
2. SAUTE peppers, onions, jalapenos and garlic in a medium skillet with oil until softened
3. ADD the chicken, salt, pepper, cayenne, lime & cilantro then stir together and heat thru
4. WRAP it up – lay out tortilla with 1/4 cup filling and a sprinkle of cheese. Then tuck the ends of the tortilla and roll like a burrito!
5. FRY – get some oil hot (be careful!!!) and fry on all sides
6. SERVE – slice in half and serve with the avocado dip!

Tips Tricks & FAQs

More Longhorn Steakhouse Appetizer Recipes

• Longhorn Spicy Chicken Bites
• Longhorn Spinach Dip
• Longhorn Stuffed Mushrooms

What to Serve With Firecracker Wraps

• KFC Coleslaw
• Texas Roadhouse House Salad
• Carlos O’Kellys Queso

• Softened Cream Cheese – always a favorite ingredient! It gets even better when warmed up!
• Pickled jalapeno slices – you can use fresh jalapeños if you want more crunch and more spice but I love the pickled ones. They are sweeter but still have a kick.
• Pre-made pulled pork – I like to buy my pulled pork UNsauced – so I can put my favorite bbq sauce with it!
• Barbecue sauce (if pork is unsauced) – Williamson Bros is my favorite because its a light sauce and so many seasonings!
• Shredded Cheddar cheese – you can use any combo of cheeses – cojack would be great as well!

What You Will About Chicken Picado

• Restaurant Favorite – this menu item is one of the cornerstones of Carlos O’Kellys!
• 30 minute Meal! Outside of marinating, this dish only takes 30 minutes to cook!
• Mexican Piccata! Chicken Picado is a sort of Mexican take on Chicken Piccata swapping the lemon and capers for a citrus marinade and cheese.

Recipe Variations

For a Mexican dish – this isn’t very spicy – so there are lots of tweaks you can make to jazz it up. Here are a few spicy ideas along with other possible tweaks:

• More Cheese – instead of using a butter flour sauce – use Carlos OKelly’s queso to bake your chicken in!
• Pork Loin – I’ve made these delicious Garlic Butter Pork Bites and the diced pork would be delicious in this sauce as well!
• Rice instead of Tortillas – Ditch the tortillas and serve this creamy chicken over Mexican rice!
• Spicier – Add diced jalapenos to the pepper and onion mixture to make it spicy!
• Pasta Diablo – my secret COK source tells me that the chicken mixture is the same base as their famous Pasta Diablo. You’ll want to blend chipotle peppers into the cream sauce. Then, mix sauce, chicken mix and tri colored rotini. Top with jack cheese and bake.  Until melted. Top with diced tomatoes and green onion, sour cream, and a fried jalapeño. 

How to make Carlos O’Kellys Chicken Picado

Chicken Picado is so easy to make – marinate that chicken and then you’ll be ready to go! You can have this on the table in about 30 minutes – let’s do it:

1. Place chicken in a zip bag and add marinade. Place in refrigerator for 4 hours or overnight.
2. Drain chicken from marinade. In a large skillet over medium high heat, add olive oil.
3. Add in onions and peppers and saute for 2-3 minutes. 
4. Add diced chicken and saute for 2 minutes until starting to brown. Remove from heat and set aside.
5. Preheat oven to 375º. Spray an 8×8 baking dish with nonstick spray.
6. In a small saucepan Warm the milk on low heat until little bubbles form at the edges and it starts to simmer; remove from heat and set aside. 
7. In a medium saucepan, melt butter over medium heat. Add in minced garlic and saute for 30 seconds. 
8. Whisk in flour and cook, stirring constantly, until it becomes a little pasty and starts to bubble – about 2 minutes. 
9. Slowly add in heated milk (leaving the skim at the top – if you pour slowly – it will stick to the pan) and whisk until sauce thickens. Add salt & pepper. 
10. Reduce to low heat, and cook, stirring, 2–3 minutes more. Remove from the heat.
11. Stir chicken mixture into the sauce. Pour chicken and sauce into the prepared baking dish. 
12. Top with Monterrey Jack cheese and bake for 15 minutes until cheese is melted. 
13. Broil on low for 2-3 min to brown cheese a little
14. Remove from oven and top with diced tomatoes and green onions.

What to serve with Chicken Picado

• Cheesy Mexican Rice
• Authentic Refried Beans
• Chipotle Black Beans

More Carlos O’Kelly’s Recipes

• COK Enchilada de Monterrey
• Carlos O’Kellys Famous Queso
• Cheese & Onion Enchiladas
• Carlos O’Kellys Salsa

What You Will About Chili’s Fajitas

• Citrus Marinade – I took one bite of Chili’s version and tasted that citrus marinade and knew exactly how to replicate it. (Although mine is way better!)
• Chicken, Shrimp or Steak – This features chicken but you could easily swap it out with shrimp, steak – or make them all!
• Veggies – I love all the peppers and onions in the Chili’s fajitas and you’ve got all of that here!

Recipe Variations

Fajitas are pretty timeless – but you can make some tweaks! Here are a few ideas:

• Protein – You can get chicken, steak or shrimp at Chili’s! If making with steak – you can use skirt or flank steak for the best results!
• Blackstone – make these bad boys on the Blackstone all at once instead of in the house!
• Veggies – I stayed true to Chili’s with red & green bell pepper and onion – but you could add more variety if you like such as tomatoes and mushrooms

How to make Chili’s Chicken Fajitas

I’ll say right off the bat – Chili’s does their chicken breast as a whole breast and then slices to put on your fajita platter dish.

The chicken breast I used was really thick so I decided to slice the chicken before marinating and just cook it more quickly so the flavor is in every bite and it stays juicier!

1. Combine all of the ingredients for the marinade in a ziploc bag. Slice chicken breasts into thin bite-sized pieces and add to ziploc bag. Let it marinate in the refrigerator overnight, if possible.
2. In a separate large shallow skillet over medium high heat – add canola oil. Add in onion and pepper slices and saute for 5-10 minutes until limp. Sprinkle veggies with Tajin and juice from half a lime. Continue to saute until the peppers and onions are translucent and dark on the edges.
3. When the meat has marinated, preheat your barbecue or stove top grill to high. I’m using a grill pan on the stove top. Brush with canola oil as it heats.
4. When grill pan is hot, add marinated chicken breast. If your griddle pan is small, do meat in batches so you are searing the meat. Cook for 3-5 minutes until chicken is 155º internal temperature. This will ensure it finishes cooking while it rests but stays JUICY!
5. Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side.
6. Assemble fajitas by putting the meat into a tortilla along with all the sides including pico de gallo, sour cream, shredded cheese, guacamole, salsa and fresh cilantro.

What to serve with Chili’s Fajitas

• Chipotle Black Beans
• Cheesy Mexican Rice
• Cheesy Cauliflower Rice

More Copycat Recipes

• Panera Baja Warm Grain Bowl
• Taco Bell Mexican Pizza
• Applebees Southwest Chicken Bowl
• Taco Bell Meximelt

Marinated Chicken Recipes

• Traeger Grilled Chicken Thighs
• Air Fryer Chicken Teriyaki
• Grilled Chicken Kabobs

What You Will About Dutch Oven Barbacoa

• Tender Shredded Beef – slow cooking chuck roast is the key to a tender shredded beef
• Flavor Bomb! The chili paste becomes the au jus that the chuck roast takes a sauna bath in – and with garlic, cumin, lime, chipotles in adobo and more!
• Versatile – once you’re done you have a big pot of shredded meat that can make so many different dishes!

How to serve Beef Barbacoa

I had something similar when visiting friends from Ecuador – but that was made with goat! This shredded beef is so tender – I made up some tacos right off the rip! But there are more ways to serve it. Here are my favorite options:

• Beef & Noodles – I typically make these Beef & Noodles with the Italian Beef but this Barbacoa is a great match!
• Enchiladas – swap out the chicken in these enchiladas for barbacoa!
• Tacos – of course you can make some tacos! i made mine with cilantro, pickled red onion and sour cream
• Nachos – make these Trash Can Nachos even better by layering in some shredded barbacoa!

How to make Beef Barbacoa in a Dutch Oven

This recipe does take a few hours but good things come to those who wait! You can’t speed up that process for breaking down meat and expect it to be super juicy and tender. I promise – it’s worth the wait! Here’s how we’ll make Barbacoa:

1. Combine the cider vinegar, garlic, marjoram, cumin, chili powder, lime juice, chipotle peppers, salt and enough water to make a smooth paste in a blender. Blend until smooth.
2. Pre-heat your oven to 275º.
3. On medium high heat, add oil to the Dutch oven. Place chuck roast in the hot Dutch oven and sear on all sides – about 2 minutes per side.
4. Remove the roast from the pot and set on a large plate.
5. Adjust your heat to medium low. Do not remove the fat in the pot. Pour the chili vinegar paste from blender and 1/4 cup beef stock into the pan. Stir and cook for about 2-3 minutes, scraping up any browned bits on the bottom of the pot and simmer.
6. Add remaining beef stock and stir to combine. Return the browned roast to the dutch oven. Spoon sauce over roast so it’s coated and bring to a simmer. 
7. Cover Dutch oven and place in the preheated oven.
8. Braise beef for 2-3 hours. Every hour, open pot and turn beef. 
9. After 2nd turn, check beef with a meat thermometer. When the internal temperature of the chuck roast is 210º, it should be fork tender and ready. My chuck roast was 3 lb and only took 2 hours. Check every 20-30 minutes until ready.
10. When beef is at internal temp of 210º, remove pan from the oven. Remove the beef from the pot and place into a large bowl and let cool for 10 minutes. Shred beef into bite-sized pieces. Discard any excess fat from center of roast.
11. Return shredded beef and liquid to the pot. Bring to a simmer and cook 5 minutes to reheat. 
12. Serve on corn tortillas for tacos, chips for nachos, burritos, quesadillas, salads and more! Add cotija cheese, pickled red onions, cilantro to make it even tastier and a squeeze of fresh lime juice!

Tips, Tricks & FAQs

More Dutch Oven Recipes

• Dutch Oven Mississippi Pot Roast
• Meatloaf in a Dutch Oven
• Stovetop Beef & Noodles

Side Dishes for Barbacoa Beef

• Chipotle Black Beans
• Cheesy Cauliflower Rice
• Elote in a Cup

What You Will About Crockpot Enchiladas

• Flavor in Every Bite!!!! I just loved that every bite had something delicious! Juicy chicken, creamy sauce, beans & peppers and more!!!!
• Deconstructed – These aren’t traditional rolled enchiladas – it’s more like a casserole, filling for tacos or even topping for nachos!
• For a Crowd – This meal made a full crock pot – you could easily cut this in half to serve a family of 4.

How to serve Crock Pot Chicken Enchiladas

Because we add the tortillas at the end – they get soft. So you can serve these “enchiladas” in many different ways! Here are my favorites:

• Rice – Serve over rice like a restaurant-style bowl – you could do plain rice or use cauliflower rice like this cheesy cauliflower rice or this cilantro lime cauliflower rice
• Nachos – Break out more the tortilla chips and layer them on your plate and use this as a topping. Add cheese, tomatoes, jalapenos, avocados and sour cream!
• Tacos – Grab hard or soft taco shells and use this as your taco filling!

How to make Chicken Enchiladas in the Crock Pot

This is a really simple recipe – you mix everything together – add the chicken and go! Let’s get started:

1. Place onion, pepper, chiles, cumin, salt, enchilada sauce and black beans into the slow cooker. Stir to combine. 
2. Add the chicken into the sauce mixture. 
3. Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through.
4. Open the crock pot. Remove the chicken and place into a large bowl. Shred chicken with 2 forks. Once shredded, add back to the crockpot.
5. Add the sour cream and tortilla strips to the chicken mixture and stir to combine. Top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.
6. Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
7. Serve over rice if desired and top with optional sour cream, and avocado.

Tips, Tricks & FAQs

More Enchilada Recipes

• Carlos O’Kellys Enchiladas de Monterrey
• Air Fryer Enchiladas
• Carlos O’Kellys Cheese & Onion Enchiladas
• Old El Paso Enchiladas

More Slow Cooker Recipes

• Slow Cooker Chicken & Stuffing
• 5 Ingredient Crock Pot Beef Stroganoff
• Whole Chicken in a Crock Pot

What You Will About Air Fryer Enchiladas

• Ready in 20! This recipe is done in about 20 minutes from start to finish! Great for a busy weeknight meal.
• Taco Tuesday – Change up Taco Tuesday with these easy enchiladas!
• Comfort Food – This cheesy & saucy dish will warm you up any night!

Recipe Variations

Because this is a basic recipe – you can make a few tweaks to make it even better. Here are some ideas:

• Taco Seasoning – if you want a little more flavor if your ground beef – add some taco seasoning while you’re cooking it. If you do that – you probably only need one can of sauce for the top after you’ve rolled the enchiladas.
• Black Beans – for more filling, add a can of drained black beans to the meat & cheese mixture
• Peppers & Onions – saute peppers with the onions and ground beef for more veggies
• Air Fryer Chicken Enchiladas – swap ground beef for rotisserie chicken

How to make Beef Enchiladas in the Air Fryer

These Air Fryer Enchiladas are so simple to make! The toughest part is finding the dish that will fit in your air fryer!

This made 8 enchiladas – so if your dish won’t fit that many – you might have to cook in batches. Just cover with foil to keep warm.

1. Identify a baking dish that will fit in your air fryer. You can remove the tray in the bottom and just set your dish in the bottom of the air fryer basket. I used a cake pan for this dish as it would fit in my air fryer.
2. Spray baking dish with nonstick cooking spray.
3. In a skillet over medium high heat, brown ground beef and onion; drain.
4. Stir in 1/2 enchilada sauce and half of cheese.
5. Spoon 1/3 cup enchilada filling into each tortilla; roll and place seam side down in bottom of the pan.
6. Pour remaining enchilada sauce on top of rolled enchiladas. Top with remaining cheese.
7. Air fry at 360º for 10 minutes until cheese is melted. Cover tightly with foil if you don’t as much browning. BE CAREFUL PULLING YOUR PAN OUT! The sides of your air fryer are very hot. You might want to purchase pan clamps if you’re doing this on a regular basis!
8. Top with lettuce, sour cream, diced tomatoes and a sprinkle of cilantro or green onions

Tips, Tricks & FAQs

Side Dishes to serve with Enchiladas

• Chipotle Corn Salsa
• Authentic Refried Beans
• Carlos O’Kelly’s Queso
• Cheesy Mexican Rice

More Mexican Recipes

• Carlos O’Kelly’s Enchilada de Monterrey
• Air Fryer Mexican Pizza
• Carlos O’Kelly’s Cheese & Onion Enchiladas
• Weight Watchers Taco Bowls

What You Will About Baked Jalapeno Chips

• Better Chips! Who needs potato chips when you could have jalapeno chips?! They’re crunchy and delicious!
• Not too Spicy – I like spicy food but I can’t really do super hot – that’s what I love about these little jalapeno chips – they have a touch of spice but not too much!
• Toppings! These are a delicious and fun topping on burgers, salads, soup and more!

Recipe Variations

You can mix these up by making a few small changes. One very popular one is using cheese for the “breading”. Here’s more!

• Double Dip in Flour – the lower bites you see here were double-dipped in flour (flour – egg – flour). I found they didn’t do as well with the baking as the panko dipped. I would use the double flour mixture if I was frying in oil – but for baking – panko wins.
• Low-carb – add some grated cheese into the panko breadcrumbs – or for a complete keto snack – swap flour & panko for sharp cheddar cheese!
• Pork Rinds – swap out the panko with Pork Rinds for another keto diet friendly option
• Fry Them – you could also fry these in oil or in the air fryer.
• Seasoning – Mix up the seasoning and add in things like garlic powder or onion powder. If you want to make it spicier, add tabasco sauce to your eggs

How to make Jalapeno Chips in the Oven

Breading anything is a bit messy but it’s fun to get your hands dirty in the kitchen now and then! Let’s get started:

1. Slice jalapeño peppers into thin slices. Toss the top and bottom of each jalapeno. Remove seeds if you want less spice – but they’re not very spicy.
2. Using 3 bowls or plates, prepare the remaining ingredients. In the 1st bowl, lightly mix together flour, garlic salt & pepper. In the 2nd bowl, whisk together eggs and water. In the 3rd bowl, lightly mix panko and salt.
3. Prepare a rimmed baking tray with a wire rack lightly sprayed with nonstick spray.
4. Working in batches, toss jalapeno slices in flour mixture, then egg wash, then the panko.
5. Place peppers on the prepared baking sheet and spray with non stick spray.
6. Place the baking sheet in the oven and broil on High for about 6-7 minutes
7. While jalapeños bake, whisk together salsa & sour cream for a yummy dipping sauce 
8. Remove chips from oven. Sprinkle with coarse sea salt and serve with dipping sauce.

What to do with Jalapeno Chips

I just dipped away in my quick salsa crema – but you can do all sorts of things with them. Here’s a few ideas:

• Dip them – scroll down for some delicious dip recipes that go perfect with these chips
• Salad – give your salad a tex-mex flare with this spicy crunch that’s way better than a crouton!
• Cincinnati Chili – Here in Cincy there’s a few places that top our famous chili with jalapeno bottle caps like these!
• Burger Topper – imagine these crunchy little bites on your favorite burger! Adds a nice crunch and a spicy flavor punch!

Tips, Tricks & FAQs

Dip Recipes

• Chuy’s Creamy Jalapeno Ranch Sauce
• Dill Pickle Ranch Dressing
• Classic Guacamole
• Copycat Carlos O’Kellys Queso

More Jalapeno Recipes

• Air Fryer Bacon Wrapped Jalapeño Poppers
• Papa John’s Jalapeno Bites
• Air Fryer Jalapeno Fries

What You Will About the Taco Bell MexiMelt

• Melty – I love all the meltiness about the MexiMelt! That’s why it was my favorite menu item.
• Handheld – These guys are so easy to fold up and throw in a paper towel or parchment paper and nosh on-the-go!
• Fast & Easy – Browning the hamburger is the most time-consuming part! Have leftover taco meat? This delight is done in 1 minute!

What is in a Taco Bell Meximelt?

The Meximelt was a specialty menu item and the ingredients are super simple: soft shell tortilla, taco meat, pico de gallo and a Mexican cheese blend.

• 1 lb lean ground beef – you could also swap out with ground turkey
• 6-8 6″ flour tortillas
• 1 pkg Taco Bell taco seasoning (or make your own homemade taco seasoning!)
• 3/4 cup water
• 1 cup Taco Bell Mexican blend shredded cheese – you can also swap and use Colby Jack, Pepper Jack Cheese or Cheddar Cheese
• 1/2 cup pico de gallo – I bought some but you can also make your own with chopped tomatoes, diced onion, diced jalapeno, fresh cilantro and a little lime juice!

How do you make a Copycat Taco Bell Meximelt?

This is one of those fast food dishes you get a craving for! Here’s how to make it;

• In a large skillet, on medium high heat, brown ground beef and drain any excess oil
• Add taco seasoning and water, stir until mixture is thickened
• On cutting board that will fit in microwave or microwave-safe plate, lay out a paper towel and sprinkle it with water so it’s damp
• Lay out 2 tortillas on paper towel
• Spoon 1/3 cup taco meat mixture down the middle of each soft flour tortilla
• Line the taco meat with a little pico de gallo
• Line the pico with shredded cheese
• Fold over the tortilla and wrap around the filling
• Top with another slightly damp paper towel
• Microwave for 60 seconds until cheese melts

Do they still have Meximelt at Taco Bell?

Nope…bummer dude!

What’s the difference between a soft taco and a Meximelt?

They taste pretty much the same except you’re hitting the taco with a microwave after it’s made to get it all melty together! And let me tell you – it makes it sooooo good!

How do you store and reheat leftover Meximelts?

Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can keep in the freezer up to three months. Reheat in the microwave for 15-20 seconds.

You can also make a batch up – wrap them in plastic wrap – and keep them in the fridge or freezer – for a quick lunch anytime! 

What to eat with a Meximelt?

• Authentic Refried Beans
• Copycat Carlos O’Kelly’s Queso
• Copycat Carlos O’Kelly’s Salsa

More Fast Food Copycat Recipes

• Taco Bell Cheesy Fiesta Potatoes
• Papa John’s Jalapeno Bites
• Taco Bell Breakfast Crunchwrap