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1
Preheat oven to 375.
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2
Wrap the tortillas well with aluminum foil and place them in the oven.
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3
Put a large frying pan on High heat and let it get very hot, about 1 minute.
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4
Add the oil and chicken slices and saute until the chicken is opaque and just cooked through about 5 minutes.
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5
Add the crushed tomatoes, bouillon cube and taco seasoning.
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6
Cook two minutes more, stirring often, until the sauce thickens.
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7
Be sure to break up the bouillon cube so it dissolves completely.
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8
Turn off the heat and cover the pan.
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9
Cut the tomatoes lengthwise into quarters.
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10
cut each quarter into 1/4 inch slices and chop the slices roughly.
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11
Coarsely chop the onion.
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12
Cut the lettuce into 1/4-inch slices.
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13
Stack these and then cut them in half.
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14
Put the chopped tomatoes, shredded lettuce, chopped onion, and grated cheese in separate bowl.
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15
Remove the tortillas from the oven.
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16
Spoon 3 tablespoons of the chicken mixture down the center of the tortilla.
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17
Top the chicken with about 2 tablespoons of grated cheese, chopped tomato and onion, and shredded lettuce.
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18
Fold the bottom third of the tortilla over the filling.
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19
Fold the third top down so that it overlaps slightly.
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20
Turn the burrito so folded side faces down on the plate.
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21
Repeat process until you have made all eight.Top with taco sauce, if desired, just before serving.
