Chicken Burritos.

2 Cups, shredded Rotisserie Chicken.
4 Mission Low Carb, small tortillas.
1 Small, diced yellow or white onion.
2 Tbsp. Olive Oil.
1/4 C. Salsa Verde.
1/2 C. Shredded, Cheddar Cheese.
1/2 C. Diced, Tomatoes.

Either use left over Rotisserie Chicken or purchased whole-Remove skin, cut chicken into bite size pieces, place into a medium sized bowl & set aside.

Dice one small yellow or white onion, place into a hot pan with 2 Tablespoons of Olive Oil. Simmer on medium until onions are translucent. Add the chopped chicken, and Salsa Verde; and heat for 5-10 min. Stirring well occasionally to prevent sticking and incorporate the onion. When heated to your liking, remove from stove and place 4 tortilla shells onto a cookie sheet, divide the meat mixture equally between the shells and top with cheese. Pop into a pre-heated oven @ 350 degrees and bake until cheese is melted. Remove from the oven and place onto serving plates.

Serve with diced tomatoes, shredded lettuce, taco sauce, etc.

Serving Size: 4- servings.

Number of Servings: 4

Recipe submitted by SparkPeople user SHELLPRO.