Chicken Burrito with tomato cilantro salsa

Old El Paso Burrito Seasoning Mix
1 1/4 cups tap water
8 oz Chicken breast tenders chopped
2 T onion chopped fine
1/2 cup La Casona Black Beans
1/2 cup Arborio Rice cooked
1/2 cup canned mushrooms chopped
1 C Colby Jack Cheese Shredded
4 Mission Burrito Wraps

Salsa
one Roma Tomato Chopped, core and seeds discarded
Leaves from 6 sprigs Cilantro chopped
1 clove garlic minced
1 small shallot minced
1 T Extra Virgin Olive Oil
Juice from one half lime.

Spray a large non stick skillet with cooking spray. Heat the skillet over medium heat. Add the chopped onions and chopped chicken and brown until the chicken is cooked through. Add the Old El Paso Burrito Seasoning mix, 1 1/4 cups water, rice, mushrooms and black bean. Simmer for five to seven minutes until thickened. Remove from the heat.
Make the salsa with the Roma Tomato, cilantro leaves, garlic, shallot, olive oil and lime juice.
Steam, microwave or dry fry on a skillet the burrito wrap until soft.
Fill each wrap with one quarter of the chicken, rice, mushroom and bean mixture, 1 1/2 T Salsa, and 1/4 cup Colby Jack cheese and fold.

Serving Size: Makes 4 servings