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Southwest Chicken Burrito

Our southwest chicken burritos pack quite a punch! It's really the southwest inspiration that makes this burrito so delicious!

Cook 30 min. | Servings 4

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A Southwest chicken burrito cut in half on a red plate with guacamole on top.

Ingredients

1 package Azteca Soft & Tender Original Thin Flour Tortillas

1 medium zucchini cut in 1-inch strips

1 cup fresh mushrooms, sliced

1/2 cup onion, chopped

1 (8 ounce) can tomato sauce

2 tablespoons cornstarch

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons chili powder

1/2 cup tomato, chopped

1 clove fresh garlic, minced

2 tablespoons oil

1 ½ pounds chicken breast, skinned cut into 2-inch strips

Directions

  1. Combine spice ingredients and set aside.
  2. In a large skillet, heat oil over high heat for 1 minute. Add chicken, zucchini, mushrooms and onion; stir-fry until chicken is no longer pink and vegetables are crisp-tender. Reduce heat to medium. Stir in sauce; cook 2-3 minutes or until thick and bubbly; add tomato.
  3. Heat tortillas per package directions. Place 1/2 cup filling down the center of each tortilla and fold burrito style. Serve with sour cream, guacamole, and salsa, if desired.
  4. ENJOY!

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