· 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread· 2 Tbsp. milk· 2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix· 1-1/2 lb. boneless skinless chicken breasts, cut into strips· 1 cup each thin onion slices and green pepper strips· 12 flour tortillas (6 inch), warmed· 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
Step 1Mix cream cheese spread, milk and seasoning mix until blended.Step 2Cook chicken and vegetables in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done. Add cream cheese mixture; cook and stir 2 min. or until heated through.Step 3Spoon chicken mixture down centers of tortillas; top with shredded cheese. Fold in half.