Chicken and Bean Burritos

Prep Time: 10 min.
Cook Time: 10 min.

1 tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
1/8 teaspoon garlic powder
1 can (11 1/2 ounces) condensed bean with bacon soup
3/4 cup chunky salsa
2 cans (4.5 ounces each) white chunk chicken breast in water, drained
8 flour tortillas (8-inch), warmed

1. Heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic powder and cook until the onion is tender.

2. Stir the soup, salsa and chicken in the skillet. Cook until the chicken mixture is hot and bubbling.

3. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold up the sides of the tortillas around the filling then fold up the ends to enclose the filling.

Serving Suggestion: Serve with carrot sticks and apple-raisin salad with red raspberry vinaigrette. For dessert serve mini-sugar cookies.

Makes: 4 servings (2 burritos each).


To warm the tortillas, wrap them in very lightly moist paper towels or clean tea towels and heat in the microwave for 10-second intervals until they're pliable and easy to roll.