| 1 onion, chopped |
| 1/2 c. butter |
| 1 cooked chicken, skinned, deboned, shredded |
| 6 oz. salsa |
| 1/4 t. pepper |
| 1/2 t. salt |
| 12 flour tortillas (8"), warmed |
| 1 1/2 c. monterey jack cheese, shredded |
| 4 c. lettuce, shredded |
| 2 tomatoes, diced |
Sauté onion in butter until transparent. Mix in chicken and stir-fry for 5 minutes. Combine with salsa and simmer for 5 more minutes. Layer onto center of flour tortillas: 1/3 c. meat, 2 T. cheese, 1/3 c. lettuce, and 2 T. tomatoes. Fold ends in, then roll up burrito, moistening end to seal envelope style.
Serves 6.