The Wednesday Weekly Recipe:

Family Size Baked Burrito
2 Plum tomatoes, thinly sliced
3 cups of diced cooked chicken
1/2 cup of chopped onion
1/2 lime
3/4 cup of thick and chunky salsa
1 tablespoon of taco seasoning
1 garlic clove pressed
1 1/2 cups of shredded colby and monterey jack cheese blend
4 burrito flour tortilla shells (the big ones)
1 can of refried bean dip
Can top with lettuce, black olives, fresh cilantro, or any other toppings after its cooked.
Over lap the four flour tortillas over onto a round cookie sheet or stone forming a cross pattern. Layer all of the ingredients listed except for toppings. Cook in the oven on 425 degrees for 20 minutes or until brown. Cut into rectangles and serve.
This is a Pampered Chef Recipe