Chicken Burrito in 30 Minutes

6 large flour tortillas
1 kg boneless skinless chicken breast, bite size pieces
1½ cups black beans, drained & rinsed
1 yellow onion, chopped
2 tsp chilli powder
½ tsp SIDS CRAZY SALT
1 tsp cumin
Cooking spray
12 tbsp cheddar, grated
6 tbsp salsa, plus more for garnish
6 tbsp sour cream, plus more for garnish

Spray a large cast-iron frypan with cooking spray and heat on medium/high heat. Add chicken, onion, chilli powder, SIDS CRAZY SALT and cumin and cook for 8 minutes until chicken is done. Add black beans and cook 1 more minute while stirring and remove from heat.
Note: if using left-over chicken, add with the beans.
Laying on flour tortilla flat, place 2 tablespoons cheese in centre, then add ⅓ of the chicken mixture on top, then add 1 tablespoon of salsa and 1 tablespoon sour cream. Roll tortilla in a jelly roll fashion, squeezing sides to ensure filling doesn’t fall out. Place seam side down on counter, and repeat with next 2 tortillas.
Heat a grill pan or clean frypan to medium/high heat and spray with cooking spray. Set tortillas into pan, seam side down. Cook for 3-4 minutes, until golden brown on bottom side, flip and continue cooking on that side until browned. Remove from frypan and place on a wire rack or plates to serve.
Serve with a side of sour cream, guacamole, salsa, hot sauce, or whatever toppings your family prefers.