Spicy Chicken Burritos
|Onion||1 Medium, halved and sliced|
|Green bell pepper||1 Small, diced|
|Fleischmann's margarine||1 Tablespoon|
|Shredded cooked chicken||1⁄2 Pound (1 1/4 Cups)|
|Tomato||1 Medium, diced|
|Egg beaters||1 1⁄2 Cup (24 tbs)|
|Seasoned pepper||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Shredded reduced fat cheddar cheese||2 Ounce (1/2 Cup)|
|Flour tortillas||6 , warmed (10 Inch)|
|Thick and chunky salsa||1⁄2 Cup (8 tbs)|
In large nonstick skillet, over medium heat, saute onion and bell pepper in margarine until tender.
Add chicken and tomato; stir until heated through.
Remove from skillet; keep warm.
In same skillet, over medium heat, cook Egg Beaters, seasoned pepper and garlic powder, stirring occasionally until mixture is set.
Stir in chicken mixture; sprinkle with cheese.
Evenly divide and spoon mixture onto warm tortillas; top each with salsa.
Fold two opposite ends of each tortilla over filling, then fold in sides like an envelope.
Serve with additional salsa if desired.