1 tbsp canola oil
1 small or 1/2 red onion, diced (mine was leftover from vegetable skewers and stir fry)
1 package Gardein chick'n strips (if teriyaki flavor omit sauce for another use)
1 package Mission organic tortillas (6 count)
1 can Sprouts vegetarian refried beans
1 can Sprouts diced tomatoes with chiles
6 tbsp Tofutti sour cream, divided
chili powder to taste
garlic salt to taste
Heat oil over medium high heat and saute onions until for a minute
Add chick'n strips, season with chili powder and garlic salt
Cool until slightly browned, cut strips in half, and set aside
In a skillet heat 2 heaping 2 tbsp refried beans placed on lower half of one tortilla
Cover and separate halved chick'n strips and onion into six portions, about 5 halved strips per portion
Evenly separate diced tomato also into six portions
Once beans are heated remove from heat and place tomatoes next to beans and chick'n strips next to tomatoes
Top with a line of sour cream, about 1 tbsp
Fold on each side and roll into a burrito
Repeat with remaining tortillas
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