Chicken Burritos

Cook Time: 15 minutes
Prep Time: 15 minutes
Serves: 8-10
cost: Approx. $7.00

4 boneless chicken breasts ($3.25)

1/2 jar salsa ($.75)

1 small can fat-free refried beans ($.75)

8-10 tortillas

low-fat shredded cheese ($2.00)

Place 4 boneless chicken breasts in a medium saucepan. Add 1/2 a jar of salsa and enough water to cover chicken. Bring to a boil, then reduce heat and simmer until chicken is white all the way through (about 20 minutes or so). Remove chicken from pot and let cool until easy to handle. Shred the chicken and return to the pot. If chicken mixture looks too thin, bring to a boil to reduce liquid.

Spread about two tablespoons of fat-free refried beans on a flour tortilla. (Buy the thicker 'homemade' variety if available; they are much better and won't tear so easily. Tortillas are easier to work with if you warm them first. I microwave mine a bit until soft, then wrap them in a kitchen towel and remove one at a time.)

Add 3-4 tablespoons chicken mixture down the center, sprinkle on a tablespoon or so of low-fat shredded cheddar. Fold the sides of tortilla in a bit, then roll from the bottom.

Repeat the procedure with remaining tortillas. Wrap each burrito in plastic wrap or wax paper, then place all the burritos in a large freezer bag and freeze.

To reheat, remove the plastic wrap and microwave on high until hot all the way through (time will vary depending on size of burrito and power of microwave.)

If the burritos are too soggy for your taste, microwave until the burrito is just thawed. In our microwave, this takes 3 1/2 to 4 minutes. Then, bake on lightly greased pan another 10-15 minutes at 350 degrees. They get lightly browned and slightly crispy on the outside.