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Tequila Sunrise Chicken Fajita Burrito




Source of Recipe


"The Burrito Book"


List of Ingredients




# 1 tablespoon vegetable oil
# 1 crookneck squash -- sliced
# 10 mushrooms -- sliced
# 4 boneless chicken breast halves, cut in 1/2-inch strips
# 1 cup black beans, cooked
# 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

Recipe



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 classic style. Serve immediately.