Chicken and Black Bean Burrito

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Chicken and Black Bean Burrito
1 tsp cayenne pepper
1 tsp smoked paprika
1 tsp ground turmeric
1 tsp kosher salt
1 tsp black pepper
2 to 4 oz skinless chicken breasts
1/2 cup apple cider vinegar
1/8 cup water
1 tbs low-sodium Worcestershire sauce
1 tbs tomato paste
1 tbs brown sugar
6 spinach wraps
1/2 ripe avocado
15-oz can black beans, drained and rinsed
1 cup shredded Romaine lettuce
1/2 cup chopped cherry tomatoes
1/4 cup chopped cilantro leaves
1 lime, cut into six wedges
Put cayenne, paprika, turmeric, salt and pepper in a medium bowl.

Mix together and add chicken breasts. Coat on both sides.
Place chicken into the slow cooker/pressure cooker bowl. Add vinegar, water, Worcestershire sauce, tomato paste, sugar.

(Alternative: bake chicken in the oven at 350° for 30 to 40 min. Cook in slow or pressure cooker according the directions. Shred the chicken with two forks and place in a bowl with the sauce.
Place each tortilla in a skillet over medium heat for 30 to 60 sec, until warm.

Spread each one with a thin slice of avocado, covering the whole surface.
In the center of the tortilla, evenly divide the ingredients among 6 tortillas. Add shredded chicken, beans, lettuce, tomatoes, cilantro, and a squeeze of lime wedge.
Fold the two sides into the center then pull the bottom half over the ingredients and tuck it under and cover with the top half of the tortilla to make a tight burrito wrap. Serves 6

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