Ingredients

1 to 1-1/2 pounds cooked chicken
12 Flour Tortillas
1 Red Bell Pepper cut in long thin strips
1 Green Bell Pepper cut in long thin strips
1 whole White or Yellow Onion
8 oz block of Colby or Jack Cheese grated
Velvetta brand Cheese
1 tsp. Chili Powder
1/2 tsp Black Pepper
Olive Oil
Salt to taste

Tear cooked chicken into pieces, strips about 2 or 3 inches long if possible. Place in a large non-stick skillet with about 1 Tbsp of Olive Oil. Cook on low to medium to just to warm the chicken and coat with a slight amount of oil. Don't overcook, we're just warming it and moistening it. Remove chicken to a bowl.

To the same heated skillet, add another 1 Tbsp of Olive Oil. Add Peppers and Onion (cut the onion in long strips, or in rings then cutting the rings in half). Add Chili Powder and pepper. Cook the vegetables at Medium High to High, stirring frequently. A little water may be added if needed to prevent sticking. When the peppers are just showing a little browning, remove from heat, add the chicken to the skillet and mix ingredients gently. You don't want the chicken to shred apart on you.

Heat 2 Flour Tortillas on a plate in the microwave on high for about 20 seconds. This makes them pliable and they won't crack on you when folding.

Slice a piece of Velvetta cheese about 1/4 inch thick. Cut this slice in half again, and place the cheese slice in the middle of the burro. Spoon desired mixture of ingredients in the center, then top with a couple of Tbsp, or to your liking, of shredded cheese. Fold the tortilla and that's it! I wrap my burros in Plastic Cling Wrap.


Folding Burros for an almost NO leak meal. Place your hands on the left and right side of the tortilla, and fold towards the middle. Using your thumbs, fold the tortilla edge closest to your belly away from you and overlapping the two sides. Now roll the tortilla away from you and onto the last edge. Roll as tightly as you can without breaking the tortilla. You'll get a feel for it after a while. Viola!


REHEATING: When you are ready for your burros, remove from the freezer and allow to thaw overnight in the fridge. When you get to work, remove from the plastic wrap, place the burro on top of the plastic (leaking cheese may occur, yep) and microwave on high for about 1 minute. The burro REALLY puffs up as the cheese begins to melt and bubble inside. That is usually when you can stop microwaving. You'll get a knack for it after a while.

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