Feed Your Family - Tex Mex Chicken Burritos

Fayette Clark shared this quick 10 minute meal with us:

Tex Mex Chicken Burritos

2 T olive oil
5 T lime juice - divided
1 tsp chili powder
1 large rotisserie chicken - shredded
1 can (15.5 oz) can black beans, rinsed and drained
2 C. tomatoes
1 C. corn kernels
1/2 C diced red onion
2 T diced jalapeno pepper
1 ripe avocado (pitted and peeled)
1/2 tsp salt
1 10 inch tortillas
1 1/2 C shredded cheddar or monterey jack cheese
(2 C shredded lettuce - optional)

In a bowl, whisk together the olive oil, 4 T lime juice, chili powder. Add chicken, beans, tomato, corn, onion and jalapeno, tossing to combine.
In a bowl, mash the avacado, 1 T lime juice and salt.
Lay tortillas on a work surface, divide chicken mixture among the tortillas, top with avacado mixture, lettuce and cheese. Fold up tortilla and roll into a burrito. Enjoy!

Melissa's Caramel Sauce

We served apple sundaes at the Relief Society meeting and used this delicious caramel sauce as a topping:

2 cups brown sugar
1/2 lb butter
1 cup Karo light syrup
1 can sweetened condensed milk

Cook over medium heat stirring constanly till it reaches 230* (it takes a while). As soon as you hit 230* and stir in 10 large marshmellows.

It works great for caramel apples. Wonderful on fruit, popcorn or straight off the spoon if you need a sugar hit.

Apple Sundaes:
Slice apples and top with caramel drizzle. Top with mini chocolate chips, mini m&ms, sliced almonds, crushed toffee, mini marsh mellows. Perfect for a party where everyone can build their own.