1 to 1 1/2 doz. flour tortillas
2 c. chopped onion
3 c. shredded Jack or Cheddar cheese
1 basket cherry tomatoes, whole or halved
1 c. thinly sliced green onion
2 c. homemade guacamole or thawed frozen avocado dip
2 qts. thick, homemade or canned chili (3-30 oz. cans), with or without beans
2 heads lettuce, washed and separated
Tomato salsa
2 c. sour cream
1-2 c. shredded Jack or Cheddar cheese

Support the burrito by using a 1x10 or 1x12 board cut 6 to 7 feet long. Cover with foil. Let tortillas warm to room temperature.

To assemble burrito: Heat the chili until very hot. Overlap tortillas down the length of foil covered board. Ladle the chili down the tortillas in a 2 inch wide band. Sprinkle on the chopped onion and 3 cups of shredded cheese.

Bring one side of the tortilla up over the filling. Then roll to enclose, tucking the seam underneath. Tuck lettuce leaves under the burrito on both sides, garnish with tomatoes and sprinkle a little shredded cheese on top, if desired. At the table, cut into 3 to 4 inch sections. Transfer to individual plates. Serve with garnishes. Use for parties.