Rachel Ray Eat My Dust!

Today is Mexico's Independence Day. I'm not particularly up on Mexican history so I'm assuming they're celebrating independence from Spain, but I don't know for sure. I do know that everyone assumes Mexican independence is what is celebrated on Cinqo de Mayo, but I have it on good authority that the celebrating done on May 5th is done for the benefit of Mexico's two neighbours to the north and is not actually a holiday in Mexico. Go figure.

Where am I going with this?

Well, I took it upon myself tonight to create a dinner that celebrated all things Mexi-flavoured and so I will share my self-made recipe with you!

Polo Burrrrrrrrrito! Ayayayaya Bueno!!!! Loosely translated - Really tasty chicken burrito

Couple of chicken breasts, boneless, skinless and sliced into bite-size pieces

In hot pan with olive oil, saute chicken breast slices until browned. Season with salt & pepper

Cheater Step:

Once chicken has browned add two cups of Salsa (I use Pace salsa in a jug from Costco).

Follow that with 2 or 3 heaping tablespoons of cumin and 1 heaping tablespoon of oregano

Add 1/2 cup of black beans

Simmer about 15 or 20 minutes to allow flavours to combine.

Warm tortilla wraps in the microwave - 25 seconds. Smear each wrap with a tsp of sour cream and then load on your chicken/black bean mixture. Take one side of the wrap and fold over the mixture once, then take the bottom of the wrap and tuck it up over the top and do the same with the top of the wrap. Finally take the whole thing with the one side, bottom & top folded and roll over until it looks like a little envelope of goodness.

Sometimes I also add a hit of homemade guacamole to the wrap just to shake it up a bit.

Anyway, there you have a low fat, high fibre, super-high flavour dinner that you can make in less than 30 minutes.

Rachel Ray you've got nothin' on me!