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

1 ripe Hass avocado, peled, pitted

¼ tsp salt

8 flour tortilla’s

2 cups shredded iceberg lettuce

1 ½ cups shredded cheddar or Monterey Jack cheese.

1.      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.

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

3.      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 eavenly.  Fold up each tortilla and roll in to burritos.

REDBOOK  Jul ‘06