Salad oil
1 clove garlic, minced
1 sm. red hot red chili (optional)
1 whole chicken breast (about 1 lb.), skinned, boned and cut into 1/2 inch cubes
1 tbsp. dry sherry
1/2 c. finely chopped celery
2 green onions, thinly sliced
4 med. mushrooms, sliced
Burro Sauce (recipe follows)
4 lg. flour tortillas
4 slices (1 oz. each) Cheddar cheese, each cut into strips

Heat 2 tablespoons oil in a wok or frying pan over medium high heat; add garlic and chili. Stir until chili turns almost black. Discard chili and reduce heat to medium. Add chicken and sherry; stir-fry until meat is white in center and liquid has evaporated, 4 to 5 minutes. Lift chicken from pan and set aside.

Add 1 more tablespoon oil to pan, then add celery and stir-fry for 2 minutes; add onions and mushrooms and stir-fry for 2 minutes longer. Return chicken to pan, add sauce and stir over low heat until hot. Remove from heat.

To shape each burro, spoon 1/4 of the stir-fry mixture over each burrito; top with cheese. Fold tortilla edge up over filling, then fold in sides and roll to enclose filling.

Rinse wok and wipe dry. Heat 2 more tablespoons oil in wok over medium high heat; add 1 burro and cook until browned on both sides. Repeat and cook remaining burros, adding more oil as needed.

BURRO SAUCE:

Stir together: 1 1/2 tsp. honey 1 tsp. Worcestershire sauce 1/4 tsp. garlic powder 2 to 3 drops liquid hot pepper seasoning (optional)