Mexican Burrito

Ingredients

• 1 cup dried beans
• 50g dried chicken
• 50g instant rice
• 50g dried salsa, low sodium
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• Flour tortillas
• Shredded cheese

Instructions

1. Rinse  the  beans  thoroughly.  Set  the  dehydrator temperature to 160°F (71°C) and dehydrate the beans for 6  hours.  Also,  dehydrate  the  chicken  at  the  same temperature for 6 hours.
2. Dice  and  cook  the  veggies  and  dehydrate  them with salsa.
3. In a plastic snack bag, combine all the ingredients.
4. Add  3-4  cups  of  water  to  a  bowl.  Toss  in  all  the ingredients and mix well.
5. Allow the meal to sit in a cozy for 15 minutes until well-rehydrated.  Check  to  see  if  more  water  is  needed  or drain if in excess.
6. Once all the water is absorbed, place in the tortilla and top with cheese, wrap and enjoy.