Chicken Burjitas

I love Mexican food. LOVE it. I can't actually consume enough bean dip. I love Fajitas the only issue I have with them is the extensive time it takes me to make a small little Fajitas - I need the full Fajitas package bundled up like a Burritto so it's MINIMAL wait time once I have the good stuff in front of my face. I'd feel bad about this if I made them a really "bad" way but these suckers are healthy so lets get to the good stuff:

Chicken Burjitas
This recipe makes enough for 8 Burjitas because it tastes really yummy the next day...for breakfast, lunch and dinner. Nuff said. Also - insert a piece of gum because when you're doing the guac and bean dip it's nearly impossible not to consume half the container while standing in the kitchen.

What you need:


Boneless Chicken cut up into two-bite sized pieces - I used 4 chicken breasts but you could use tenders too (too small and they get lost, too big and you end up pulling out a whole piece of chicken when you take a bite)
Fajita Seasoning Mix

3 Peppers sliced thin and long (I like to use Red, Orange and Yellow because of the good antioxidants)

2 Medium sized yellow/white onions (sometimes I'll do one white and one red)
A touch of vegetable/Canola oil
Guacamole (I made mine fresh with Avacado, diced tomato, sliced green onions, lemon, salt, pepper and a tablespoon of mayo to make it all come together faster...I'm impatient like that)

Bean dip (Again I make mine with 1 can re-fried beans, 1 can black beans drained and about 1/2 cup of cheddar - mix it all together and microwave for about 90 seconds to get it to mush up)

Wraps

What you do:

1. Cut up your chicken and sprinkle on 1/2 a packet of Fajita seasoning and rub it in.
2. In a large pan put enough Canola Oil just to get the pan covered and turn the heat to High.
3. Once the pan is hot - you can put your hand above it a few inches to see if its in fact hot. Throw in your chicken. Cover and DO NOT TOUCH for at least 3-4 minutes. If you try to mess with it before that side of the kitchen is finished cooking you'll have a big mess on your hands. Now go back in there after the time passes and start to move the chicken around if it fights you - let it go for another minute.
   
   
4. Turn the heat down to Medium High and spin the chicken around for another 5 or so minutes - while this is happening I make the bean dip.
5. Drain the black beans and put your FF refrieds in a pyrex - layer in a little cheese and black beans and mix it up - stick it in the microwave for about 90 seconds and give it a good mix. Done.
6. Chicken's nearly done- not over done - just nearly done. You've just looked at the bottom of the pan and you're thinking "Damn you Cass this pan will have to sit in the sink for a week. ". I wouldn't do that to you....hell, I wouldn't do that to ME. Now over the chicken dump in all of your sliced onions and peppers. (Because I'm really lazy at night and will look for an excuse to NOT make dinner - I slice this stuff up when I get it home from the grocery store and stick it in a ziploc bag - it will keep good and fresh for 2 days). Put the cover on.
7. I like my veg good and crispy so I only cook them for 4-5 minutes and I give it a mix around the pan about half way through so everything goods coated with the chicken seasonings and all those good bits that were on the bottom of your pan (note WERE on the bottom as in pan is now CLEAN).
   
   
8. Here's how you put it all together. And yes, I believe it matters because it helps make a wrap that does not leak, fall apart, or not well distributed:
1. Layer your bean dip like so:
   
   
2. Layer your guac over the bean dip
   
   
3. Put your chicken/pepper onion mix on top and roll
   
   
4. How do you roll....well lets see if I can find a link....yes like this.
   
9. Now eat. And enjoy the beauty that is this Chicken Burjitas.