8-12 flour tortillas
1-1 1/2 lb. chicken breasts (boneless, skinless)
4-6 red and green bell peppers
1 red onion
1 carrot
1 to 3 broccoli crowns
1 clove garlic
1 (8 oz.) can crushed pineapple
1/4-1/3 lb. unsalted cashews
1 (15 oz.) can black beans
1 (16 oz.) bottle Ranch dressing (HIDDEN VALLEY®)
shredded cheese (Jack and Cheddar is good)
assorted seasonings (salt, pepper, season salt, chicken seasoning, garlic powder)
olive oil (other cooking oils work too, but I think olive oil is the best)

Fry chicken in a pan with olive oil, til completely cooked. Add seasonings to taste (while cooking add some of the pineapple juice from the can to the chicken). Chop up the chicken into small pieces (I do it in the pan with a spatula).

While the chicken is cooking slice all the vegetables into small strips. Chop the garlic.

After the chicken is good and cooked, dump all the vegetables, beans, pineapple, half the bottle of Ranch and the cashews into the pan with the chicken. Add about a 1/4 cup of water on top all this.

Let simmer on medium heat, stirring and turning occasionally, till all vegetables are soft. Add more seasonings and ranch to taste.

Scoop this mixture into the tortillas and add cheese. Fold into burrito form.

If you want to add a special touch, fry the burrito on both sides with olive oil till golden brown. Enjoy!

Submitted by: Lil' Nicky