Alberto's Style Chicken Burritos

Alberto’s Style Chicken Burritos

Yield: roughly 10 servings

• 1 tablespoon olive oil
• 1 medium onion, sliced
• 14.5-ounce can diced tomatoes
• 1 pack of burrito seasoning mix (about 1.5 ounces)
• 10-11 ounces of kidney beans, rinsed and drained
• 1 small barbecue chicken (cooked), meat removed from bones & shredded
• 10-pack burrito tortillas
• Half a head of iceberg lettuce, shredded
• 2 tomatoes, chopped
• 1 cup grated cheddar cheese
• 3/4 cup sour cream
• Guacamole dip (optional)

1. Heat oil in a frying pan over medium heat. Add onion and cook 2-3 minutes, stirring frequently until onion is soft.

2. Stir in seasoning mix, chopped tomatoes and 1 cup water. Simmer uncovered for 3-5 minutes or until mixture is thickened.

4. Add kidney beans and shredded barbecue chicken meat and cook until heated through.

5. Heat burrito tortillas according to packet instructions. Place shredded lettuce onto warmed tortillas. Top with chicken mixture, tomato, cheese and a large dollop of sour cream. Fold and secure with toothpick. Serve with guacamole, if desired.