Chicken Burritos

• 2 whole large chicken breasts, skinned and boned
• 1/2 tsp. salt
• 2 Tbsp. salad oil
• 1 small onion, chopped
• 1 1/2 tsp. chili powder
• 1 (10.5 oz.) can pinto beans, drained
• 1 can Ro-Tel
• 1 tsp. sugar
• 8 (8-inch) tortillas
• 1 small tomato, chopped

1. Cut chicken breasts into chunks.
2. In 10-inch skillet over high heat, cook chicken and salt in hot oil until tender.
3. Remove chicken.
4. In drippings, cook onion until tender.
5. Stir in chili powder.
6. Cook 1 minute.
7. Stir in chicken, pinto beans, Ro-Tel, and sugar.
8. Heat through.
9. Warm tortillas.
10. Top each tortilla with about 1/2 cup chicken mixture in lengthwise strip down center. Fold left and right sides of each tortilla over mixture, fold one end under.
11. Top with tomatoes, guacamole, or salsa.

chicken breasts, salt, salad oil, onion, chili powder, pinto beans, rotel, sugar, tortillas, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143589 (may not work)