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Chicken Burrito With Tequila

Chicken is cooked with tequila sunrise ingredients for a flavorful and low fat burrito filling. Feel free to use a medium zucchini in this recipe instead of the yellow squash.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

• 1 tablespoon vegetable oil
• 1 crookneck yellow squash, sliced
• 4 ounces sliced mushrooms
• 4 boneless chicken breast halves, cut in 1/2-inch strips
• 1 cup cooked black beans
• 1 tablespoon grenadine
• 1/4 cup orange juice
• 1/8 teaspoon chili powder
• 3 tablespoons tequila, good quality
• 1/4 teaspoon garlic powder
• 1 cup chicken stock
• 2 tablespoons cornstarch
• 1/2 cup cold water
• 1 tomato, diced
• 6 flour tortillas, warmed

Instructions:

Heat oil in nonstick skillet on medium-high heat. Add squash and mushrooms, cooking until slightly soft; remove from skillet. Add chicken to skillet and cook 6-8 minutes. Return squash and mushrooms to pan; add black beans, grenadine, orange juice, chili powder, tequila, garlic powder, and chicken stock. Lower heat to medium and cook for 5 minutes.

In separate bowl, combine cornstarch and water until smooth; add to skillet mixture and stir until thickened. Add tomato and heat through.

Portion mixture evenly among tortillas and fold as a burrito. Serve burritos hot with salsa and rice, if desired.

Recipe adapted from "The Burrito Book"