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 to 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!