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A certain Mexican fast-food chain has conditioned us to eat freaking enormous burritos. Well, friends, it doesn’t have to be that way. Burritos can be of a reasonable size--bite-size even. Taking our cue from the taquito (a.k.a. rolled taco), this recipe turns them into the perfect party appetizer. We fill small flour tortillas with shredded chicken and plenty of cheese. Then we roll them up and bake the minis for 15 minutes to yield a crispy shell on the outside and a creamy filling on the inside. Bonus: You can freeze these burritos for up to a month, so if you make a double batch, you’ll be well prepared for your next shindig.
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