Melissa's Veggi Chicken Burrito with Fire Roasted Salsa
By Melissa's Corporate Chefs


1 Flour Tortillas (10 inches)
6 ounces Veggi Chicken
2 Eggs
1 tablespoon Olive Oil
4 ounces Dutch Yellow™ Potatoes washed, unpeeled
1 teaspoon Roasted Garlic
1 tablespoon Cilantro
2 ounces Organic Garlic *Roasted
1 jar Salsa Casera


Cut veggi chicken into strips; set aside. 

In a medium bowl, beat eggs, set aside. 

Dice dutch yellow potatoes and garlic into small pieces. Place both in sauté pan for 3 minutes. Add eggs; stir to cook through. Add grilled veggi chicken strips - just until heated through; set aside. Mix together cilantro and egg mixture. 

Place mixture in the middle of the flour tortilla and roll like a burrito. 

Serve with salsa on the side.