Spicy Chicken Burritos are big on flavour and easy on your waistline!
In a large skillet or Dutch oven, over medium heat, add olive oil, red pepper and onions and cook 3-5 minutes, stirring often until softened. Add in garlic and continue cooking another minute. Add in the rest of the ingredients. Carefully fold in the cooked sweet potatoes so that they don't fall apart. Continue cooking another 5-7 minutes to meld all of the flavours together nicely.
To make the Burritos, place the 8 tortilla shells on the counter and evenly divide the chicken mix between them. Top with the cheese of your choice. You are now ready to fold them up! Once you are done folding, it's time to get eating! There are different ways you can chose to heat these up. Spicy Chicken Burritos work great in the microwave or you could grill them in a panini press or add a little olive oil to a skillet and fry them on the stove.
I don't like to add much liquid to this recipe because I want to be able to feeeze them so I can take them to work. I want to keep them as dry as possible to avoid sogginess later on. I will post a modified version of this recipe that will include a "Saucy" version with enchilada sauce that would be a great dinner idea later on. Watch for it!