Chicken Burritos With Mushrooms and Sun-Dried Tomato-Goat Cheese

• 2 tablespoons olive oil
• 34 lb chicken breast, cubed
• 12 teaspoon ground cumin
• kosher salt
• fresh ground black pepper
• 12 lb fresh mushrooms, sliced
• 4 (12 inch) flour tortillas (4)
• 4 tablespoons sour cream
• 4 tablespoons pico de gallo
• 15 sun-dried tomatoes
• 5 teaspoons roasted garlic
• 1 jalapeno pepper, stemmed, seeded
• 12 cup fresh spinach leaves, stemmed
• 12 cup goat cheese, softened
• 23 cup olive oil
• kosher salt
• fresh ground black pepper

1. Heat oil in saute pan until hot and add chicken.
2. Toss and add cumin, salt and pepper.
3. Add mushrooms and saute mixture until chicken is cooked, about 4 minutes.
4. Blend in pesto until well combined.
5. Remove from heat.
6. Place tortillas on flat surface, divide 1/4 of mixture in the middle of each one and roll into burrito.
7. Before serving, place each burrito, seam-side down, on baking sheet and heat in preheated 225F oven, 5 minutes.
8. Pesto:.
9. Pour boiling water over tomatoes and soak 15 minutes.
10. Drain well.
11. Place tomatoes, garlic, jalapeno, spinach and goat cheese in food processor and puree.
12. With motor running, pour in oil and process until well-blended.
13. Season with salt and pepper.

olive oil, chicken breast, ground cumin, kosher salt, fresh ground black pepper, mushrooms, flour tortillas, sour cream, pico de gallo, tomatoes, garlic, pepper, fresh spinach leaves, goat cheese, olive oil, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/chicken-burritos-with-mushrooms-and-sun-dried-tomato-goat-cheese-225696 (may not work)