Easy Chicken Burrito

• 12 ounce can cooked Chicken Breast
• 1 cube chicken bullion (or roughly 1/4 teaspoon powder)
• 1 Package of Whole Wheat Tortillas (or your preference)
• 1 tsp of chili powder
• 2 tablespoons of olive oil
• 1/4 teaspoon of ground cumin
• 1/4 teaspoon of salt
• 3 tablespoons of corn starch (assumes you add chicken broth from can of chicken)
• 1/2 medium onion, chopped
• 1/2 green pepper, cleaned and cut into strips
• 1/8 teaspoon paprika or McCormick "Hot Shots" pepper mixture
• 1/8 teaspoon garlic powder
• 1/4 cup of cows milk
• 1 package shredded "Mexican cheese mixture" or cheddar
• Tub of sour cream (regular or low fat)
• Chopped black olives

1. Saute onion and green pepper until tender over medium heat. Add everything except corn starch. Break the chicken chunks up into slivers that are evenly distributed with rest of mixture. Chicken is already cooked, so heat to temperature, then slowly add corn starch to thicken, stirring all the time. When mixture is thick enough to be a filling, and not a gravy, you're done. Put a line of filling in a tortilla. Top with shredded cheese. Fold tortilla over ends of the line of filling. Fold remaining sides of tortilla over those sides already folded. Turn the tortilla over, so folded sides are down on plate. If tortilla needs warmed because filling has been refrigerated, add any rice or beans to same plate and heat in microwave. (Don't dry the tortilla out.) Top warm tortilla with sour cream, and sprinkle chopped, black olives over sour cream.

chicken, chicken bullion, tortillas, chili powder, olive oil, ground cumin, salt, corn starch, onion, green pepper, paprika, garlic, milk, cheddar, sour cream, black olives

Taken from www.epicurious.com/recipes/member/views/easy-chicken-burrito-50131872 (may not work)