Tex-Mex Chicken Burritos

2 Tbsp Olive Oil
5 Tbsp fresh lime juice (split)
1 tsp ground chili powder
2-3 chicken breasts cooked and shredded
1 (15.5 oz.)can black beans, rinsed, drained
2 cups cherry tomatoes, halved
1 cup corn kernels
1/3 cup diced red onion
2 Tbsp diced jalapeno pepper (yeah right?!?! - I'm too much of a wimp.)
1 ripe Hass avocado, peeled, pitted
¼ tsp salt
flour tortillas
2 cups shredded iceberg lettuce
1 ½ cups shredded cheddar or Monterey Jack cheese

In a bowl, whisk together the olive oil, 4 Tbsp of the lime juice, and chili powder. Add chicken, beans, tomato, corn, red onion, and jalapeno, tossing to combine

In a bowl, mash the avacado, 1 Tbsp lime juice, and salt.

Lay tortillas on work surface. Divide chicken mixture among tortillas, placing in a strip along bottom, 1 inch from edges. Top each with avocado mixture, lettuce, and cheese, dividing evenly. Fold up each tortilla and roll in to burritos.

This is a cold dish for hot summer evenings when you don't want to heat up the house from too much cooking. It's messy though because the juices leak out of the tortilla.