2 tbsp (25 mL) vegetable oil
1 lb (454 g) ground chicken
1 onion, chopped
2 cloves garlic, minced
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) salt
2 tbsp (25 mL) tomato paste
1 can (28 oz/796 mL) diced tomatoes
3 tbsp (45 mL) chili powder
4 large flour tortillas, (10 inches/25 cm)
3/4 cup (175 mL) shredded Cheddar cheese
In large saucepan, heat 1 tbsp (15 mL) of the vegetable oil over medium-high heat; cook chicken, breaking up with fork, for about 8 minutes or until no longer pink. Drain off fat. Transfer chicken to bowl and set aside.
In same saucepan, heat remaining oil over medium heat; cook onion, garlic, oregano and salt for about 3 minutes or until softened. Stir in tomato paste; cook for 1 minute.
Return chicken to pan. Add tomatoes and chili powder; bring to boil. Reduce heat to medium; simmer, stirring occasionally, for 15 minutes or until thickened.
Spoon chili onto centre of each tortilla; sprinkle with cheese. Fold top and bottom edge over filling; fold sides over like enve-lope. Place, seam side down, on greased baking sheet.
Broil burritos about 6 inches (15 cm) from heat until crisp and golden brown, about 10 minutes.