(Remember to triple recipe – 2 parts for dinner and 1 part for lunches)
ingredients
directions
Rinse veggies and lay out with dip for an after school snack.
Preheat oven to 350 F (175 C).
Heat oil in a nonstick fry pan or wok.
Cut chicken into bite size pieces and add to pan as you cut. Stir until no longer pink.
Add sour cream, chilies, and half of the cheeses to cooked meat and stir. Remove from heat.
Spray a large cake pan with cooking spray.
Distribute chicken mixture on centre of tortillas.
Roll up tortillas, folding the sides under, to ensure that filling does not run out. Carefully place burritos inside pan, sprinkle with remaining cheeses, cover pan with foil.
Bake for 20 minutes.
Tear lettuce into salad spinner, spin dry and arrange on plates.
Cube tomatoes and slice green onions.
Sprinkle on top of lettuce and drizzle with dressing.