Southwestern Chicken & Black Bean Burritos

4 pieces, boneless, skinless chicken breasts (2 full breasts)
1 tsp. each: ground cumin & chili powder
A couple shakes of cayenne pepper sauce
1 T. extra virgin olive oil
1/2 medium spanish onion, chopped
2 cloves garlic, minced
1 can black beans, drained & rinsed
3 T. smoky bbq sauce
kosher salt & cracked black pepper to taste

1 heart romaine, shredded
6 green onions 2 tomatoes, seeded & chopped

Four 10-12 inch flour tortilla wraps

Rub chicken with cumin, chili powder & cayenne sauce. Heat griddle pan to high. Cook the chicken breasts 4 minutes on each side & remove from heat.

While chicken is cooking, heat a skillet over medium high heat. Go once around the pan with oil. Cook onions & garlic until onions are soft, about 5 minutes. Add beans & bbq sauce. Chop cooked chicken breasts & drop into bbq'd beans. Heat mixture through. Season with salt & pepper to taste.

Pile chicken & beans into tortilla. Top with lettuce, green onions & tomatoes. Wrap & roll. Serve with chips & salsa. Makes 4 large burittos.

**We use regular tortillas, instead of wraps so they aren't so huge. We put tomatoe & sour cream on top. ***