Kids’ Mini Chicken Flautas Lunch

• Open package of chicken* and drain off any excess liquid. Season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. TIP: Cut any larger pieces of cooked chicken into bite-size pieces. • Transfer chicken to a medium bowl; add Mexican cheese blend and as much pico de gallo (draining first) as you like. Stir to combine.

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. • Lay tortillas on a clean work surface. Evenly divide chicken mixture between one half of each tortilla. Lightly season with salt and pepper if desired. Roll up tortillas, starting with filled sides, to create flautas. • Place flautas, seam sides down, on a lightly oiled baking sheet. Brush tops with a drizzle of oil. Bake on middle rack until golden brown and warmed through, 6-8 minutes.

• To serve: Halve flautas on a diagonal; divide between plates. Serve with carrot sticks and waffle sticks on the side. • To stash: Let flautas cool completely before halving. Refrigerate flautas, carrot sticks, and waffle sticks in separate containers and pack as desired!

• Adjust rack to middle position (top and middle positions for 6 servings) and preheat oven to 375 degrees. • Remove Pillsbury™ Southern Homestyle Buttermilk Biscuits from package. Using a rolling pin, roll out each biscuit to form a 3-inch round. TIP: Lightly dust work surface with flour to prevent sticking. • Place 1 tsp marinara sauce in center of each circle; divide half the mozzarella between circles. Gently fold edges over filling and pinch tightly to close. Gently roll each pizza popper into a ball.