Quick Chicken Burritos

• 1 tablespoon canola oil
• 1 lb boneless skinless chicken breast, sliced into thin strips
• 1 cup carrot, peeled and shredded
• 12-1 teaspoon ground cumin
• 12-1 teaspoon chili powder
• 1 (15 1/2 ounce) can pinto beans, drain & rinse
• 1 cup frozen corn kernels, thawed
• 1 cup preshredded low-fat cheddar cheese
• 34 cup salsa
• 6 flour tortillas

1. Heat the oil in a large nonstick skillet over medium-high heat.
2. Add the chicken, carrot, cumin, and chili powder and cook until the chicken is no longer pink, 4 to 5 minutes.
3. Stir in the beans, corn, cheese and salsa and cook until heated through and the cheese melts, about 2 minutes.
4. Meanwhile, stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30 to 45 seconds.
5. Assemble by placing the chicken mixture down the center of each tortilla.
6. Wrap burrito-style and serve.

canola oil, chicken, carrot, ground cumin, chili powder, pinto beans, corn kernels, cheddar cheese, salsa, flour tortillas

Taken from www.food.com/recipe/quick-chicken-burritos-159182 (may not work)