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Source: Fabulous Food Associations

Power-Packed Burritos
Serve with a cold summer drink like iced tea.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 1/2 pound boneless skinless chicken breasts
1 fifteen-ounce can black beans
1/4 cup cilantro, chopped fresh
1 tablespoon lime juice
1/4 teaspoon ground cumin
3 green onions
6 9 inch flour tortillas
4 peaches, sliced
1 1/4 cup green chili peppers, minced
Lime wedges

Ahead of time, cook chicken in ½-inch gently boiling water in large covered skillet for 10 minutes or until cooked in center. Drain and shred chicken; then wrap and chill. For bean salad, mix beans with cilantro, lime juice and cumin. Chop white bulbs of green onions and mix into beans. Chill until ready to use. Preheat oven to 350° F. Wrap stack of tortillas in foil and heat for 20 minutes or until hot throughout. To serve, lay out warmed tortillas. Divide shredded chicken, the bean salad, sliced peaches and minced chiles into center of tortillas and wrap each around, tucking under one end. Garnish plates with green ends of onions, lime wedges and additional peach slices, if desired.

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