Tamara's Texano Burrito

While we lived in UT, we'd go to a place called "Beto's" and get these amazing Texano Burritos. They were so delicious I'd crave them fortnightly. ;) This is my representation, though much smaller than what you'd get at a restaurant (anyone know where to buy such HUGE tortillas?). You could overlap two larger wraps, as well, but then you'll need more guts. Even my kids like a mini-burrito. The thinner/chewier the tortilla you use, the tastier the chicken, the fattier the sour cream, the better the burrito. It's yummy cheesy, potatoey, chickeny goodness wrapped in a chewy tortilla. mmmmmmm. Makes 4.

Tamara's Texano Burrito (te-ha-no)

1 1/2 lb boneless, skinless chicken breasts (3 good sized breasts)*
2 c salsa
1 large potatoes, washed and chopped into 1/2" piece
1/2 c sour cream
1-2 c shredded cheese
Salt and pepper, to taste
4 large flour tortillas or wraps**

1.  Place chicken breasts in a slow cooker; cover with salsa and cook on low heat for 6 to 8 hours or high heat 4 hours.
2. Shred cooked chicken and keep warm, reserving chicken-salsa juices.
3. Cover potatoes with water in medium sauce pan and bring to a boil. Boil until fork tender, about 10 minutes. Drain water and set aside. (OR pressure cook whole, pealed potatoes in instant pot for 10 min; chop.)
2. Preheat oven to 265 degrees. Spray 7x11" glass baking dish; set aside.
3. Set tortillas in prepared dish, folded in half and side-by-side. Spoon 1/4 of the shredded chicken straight out of the slow cooker, 1/4 of the chopped potatoes, 1/4-1/2 c shredded cheese, and 2 Tbsp sour cream on each. Spoon 1/4 c chicken-salsa juice inside each tortilla, salt and pepper to taste; roll up each. Bake, covered, in preheated oven until heated through, 30-45 minutes.

* You could also use rotisserie chicken heated in salsa.
** I LOVE La Tortilla Factory wraps (olive oil). They are so more pricey, but so delicious, and full of protein and fiber. Amazing!