You see, I have this habit of going to pieces at dinner time. The one time of day I take great pride in my work, and it usually falls to pieces like cardboard in a puddle. Something usually happens to completely wreck my Kitch-Zen. At 3:30 p.m., I realized I had forgotten to pull out some meat to thaw, and cook with. This is where the panic sets in. We don't go out to eat, like, ever, so ordering a pizza was out of the question. I was also out of coupons for my local Papa Murphy's, so a premade pizza wasn't going to happen, either. The idea of going to the grocery store with a whiny toddler and a hyper seven year old made me want to curl into a ball and cry. I felt like there was nothing I could do...
BUT WAIT! My fridge had the answers, if I only looked deeper! There was chicken breast left over from my chicken salad!! And salsa! And cheese! AND EVEN TORTILLAS FROM TWO WEEKS AGO! (they don't get stale in the fridge until a month after opening. Tried and tested, Mamas. SMH)
Dear reader, please never try to use the good ol' mixer in the bowl technique for shredding chicken. YOU NEED A CROCK POT OR A STAND MIXER. If not, suffer the wrath of the shredded chicken spray, as seen above.
So, this seasoning right here is a lifesaver. I love love love LOVE it, and have come to use it just about every time I've cooked, with the exception of my Italian themed meals. Adobo gives a perfect flavor to any meat, and it is found (usually) at your local Wal-Mart, or anywhere else GOYA products are sold. I wanted to include it because I used it to season my chicken breast the night before. Yummers!
Why, hello there, Organic item from ALDIs! This salsa is amazing, full of flavor, and (I think) costs less than Pace Picante salsa from larger retailers. Can I get an A-MEN?! (Or, at least, a pat on the shoulder?) Add about 1/3 cup of salsa to your shredded chicken, honey. 
So, I didn't take a picture of the shredded cheese because...Well, it's shredded cheese. Choose your own adventure here. My family loves Mozarella, so I buy blocks of Mozz and shred away. If yours loves sharp chedder, Pepper Jack, whatever, then do so. Add about 1/2 cup of your favorite cheese here. Mix it up!
Aside from the chicken breast, seeing this in my fridge almost made me weep tears of joy. I can make any frikin' taco burrito thing I want, and all because I still have tortillas. 
Add a big ol' spoonful of your mixture to the tortilla.
Fold it up. Wrap it up. Whatever you can do to NOT let the filling fall out. I usually tuck the ends in, because I'm awful at rolling burritos.
Place them on a cookie sheet sprayed with cooking spray (Or olive oil. I dunno how y'all do it.) Spray the burritos a li'l bit, too. Gives 'em a nice crispy brown texture without burning 'em.
Bake these bad boys at a generic 350 degrees for about...Oh, 10 minutes.
DINNER IS SAVED! WAY TO GO, SUPER MOM!
Love ya!
