Ingredients
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1 tablespoon vegetable oil
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1/2 medium red onion, sliced thin
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2 cloves of fresh garlic, minced
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1 red bell pepper, sliced
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1 pre-roasted chicken, boned and shredded
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1 8 oz package of crumbled feta cheese
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1/2 cup sun dried tomatoes in oil, drained and chopped
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1 15 oz. can of black beans, rinsed and drained
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Salt and black pepper
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pinch of cumin
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12” flour tortillas, warmed in the microwave
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1 large, ripe avocado, mashed
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1 jar of prepared salsa
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1 bunch of fresh cilantro, rough chopped
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wedges of fresh lime for serving
Directions
The only cooking you’ll have to do is a quick sauté. Heat the vegetable oil in a medium size pan over medium-high heat, then cook the red onion for about two minutes until it starts to soften, then add the garlic and red bell pepper. Continue to cook for another 2-3 minutes - you want the bell pepper to retain some of its crunch.
In a large bowl, toss together the shredded chicken, feta cheese, sun dried tomato, black beans and the cooked bell pepper mixture. Then, season with salt, pepper and a pinch of cumin. To assemble the burritos, smear just the middle of a warm tortilla with some avocado, then pile a big spoonful of the chicken mixture, top with salsa, crumbled feta cheese, cilantro, a drizzle of lime juice and wrap. With a simple tossed salad, this makes a great summer meal!
