Chicken & Avocado Burritos

24 oz Chicken Rotisserie Mojo Chicken
.3 cup Sweet Corn, Fresh
.5 cup Beans, black
4 tbsp Cilantro, raw
.5 cup, shredded Cheddar Cheese
1 fruit without skin and seeds Avocados, California (Haas)
3 serving Roasted Salsa Verde - 2 tablespoons
.5 lime yields Lime Juice
.5 cup, chopped or sliced Red Ripe Tomatoes
0.25 tsp Seasoning - Fine Sea Salt (Mediterranean Sea Salt) (by --SHELLEY--)
6 serving Tortilla Land Fresh Uncooked Corn Tortillas(1tortilla)
0.25 cup Red Onion, Fresh (by NEVERNAKED)

• You can find the tortillas in the refrigerated section of the grocery store (Walmart carries them by the dairy). If you can't find them, then get whole wheat.
• Double up the chicken mixture and you'll have enough to serve with salad, chips, over rice. It's very versatile.

• Cut the chicken into small chunks. (warm them up if using cold leftovers)
• Combine chicken, onion, corn, beans, have diced avocado, ½ cilantro, cheese and ½ the salsa in a bowl.
• Combine the remaining cilantro, salsa & avocado in a small bowl & mash well.
• Cook the tortillas to the package directions
• Add ⅓ cup of chicken mixture to each tortilla w/ 1 tablespoon of the avocado mash.
• Top with tomato and salsa.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user TARAUNSCRIPTED.