4 Flour Tortillas see * Note 1
(or use store-bought)
1 cup Good-quality canned refried beans warmed
2 cups Shredded roasted chicken see * Note 2
2 tablespoons Crema see * Note 1
1 Avocado peeled and sliced
2 lrgs Tomatoes sliced
2 bns Watercress - (sm bunches) trimmed, washed, and dried
2 tablespoons Freshly-squeezed lime juice
2 tablespoons Olive oil
teaspoon Freshly-ground black pepper
* Note 2: See the recipe for "Chicken Tacos" which is included in this collection and prepare chicken in the same way, or use left-over cooked chicken meat.
If using leftover chicken for this dish, combine it with "Chile De Arbol Salsa (Red Salsa)" (the recipe for which is included in this collection) before proceeding as directed with the recipe.
Spread the tortillas on a counter. Spread each with a strip of warm refried beans down the center. Top with the chicken (warmed), Crema, avocado and tomatoes. Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over each burrito. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.