Chicken Burritos

Chicken :
1 – 1 ½ pounds organic chicken breast
Salt and Pepper
Garlic Powder
Chipotle Seasoning
Cilantro
Olive Oil, Lime Juice (1/2 Lime)

Marinate above for a few hours prior to baking. Bake at 425 for 25 minutes. Cut into bite size pieces.

Veggies:
Red Pepper, Onion (Others as desired)
Olive Oil, Lime Juice (1/2 Lime)
Honey, Salt

Combine above in a mixing bowl to coat veggies. Bake at 425 for 12 - 15 minutes in iron skillet.

Tortilla Shells

Refried Beans (fat free/vegetarian)

Toppings:
Cheese (Mexican Four Cheese), shredded
Greek Yogurt (or Sour Cream – Daisy Light)
Guacamole
Lettuce
Tomato
Cilantro
Salsa (sugar free)

Wet Burrito Sauce:
8 oz can Hunt’s Tomato Sauce
16 oz can Old El Paso Enchilada Sauce, Medium
1 jar Heinz Brown Gravy (Chicken would be good too.) [Be Real...some things ya just gotta have!]

Combine in a small sauce pan and heat.

Use 2 ½ ounces of chicken (after baking) per burrito.

Add veggies and refried beans.

Top with sauce and cheese and microwave until cheese is melted.

Serve with toppings and a few organic blue corn chips.

Serves: 4 - 6