Ingredients
2 tablespoons canola oil
1 1/2 pounds boneless beef chuck, cut into 2/3-inch cubes
1 cup chunky medium salsa
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons garlic powder
3/4 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1/4 cup chopped fresh cilantro
Juice of 1/2 lime (about 1 tablespoon)
8 (8 to 9 inch) flour tortillas
2 cups cooked white rice
6 ounces shredded cheddar cheese
2 cups shredded iceberg lettuce

Directions
1. Heat the oil in a large pot over medium-high heat. Add the beef and cook while stirring until brown, about 5 minutes. Stir in the salsa, brown sugar, Worcestershire sauce, garlic powder, salt, and pepper; bring to a boil.
2. Cover and reduce the heat to medium-low; cook until the beef mixture is tender, stirring occasionally, about 45 minutes.
3. Remove the lid and continue to cook until the mixture thickens to desired consistency, about 3 minutes. Stir in the cilantro and lime juice. Adjust seasonings, if necessary.
4. Warm the tortillas according to the package directions. Cover with foil to keep warm.
5. Serve the beef, rice, cheese, and lettuce wrapped or rolled in the tortillas.

Ingredients
1 tablespoon canola oil
1 pound boneless organic chicken thigh with skin, cut meat and skin into 1/2-inch cubes
1 large Vidalia or other sweet onion, finely diced
2 large cloves garlic, minced
1 (15-ounce) can organic pinto beans, drained (do not rinse)
1 cup chunky hot salsa
Juice of 1/2 lime (about 1 tablespoon)
1/2 teaspoon sea salt, or to taste
1/4 cup chopped fresh cilantro
8 (8 to 9 inch) whole wheat or sprouted grain tortillas
4 ounces shredded locally-produced or organic sharp cheddar or Monterey jack cheese (optional)
1 medium zucchini, coarsely grated (about 1 cup)
4 cups mixed fresh baby greens

Directions
1. Heat the oil in a large pot over medium-high heat. Add the chicken meat and skin and onion and cook while stirring until the chicken is fully cooked, about 8 minutes. Stir in the garlic and cook for 2 minutes. Add the beans, salsa, lime juice, and salt to taste; bring to a boil.
2. Cover and reduce the heat to medium; cook until the chicken is nearly tender, about 5 minutes. Stir in the cilantro, cover, and turn off the heat. Let "lid cook" (cook covered while the burner is off) until the chicken us fully tender, about 5 minutes. Remove the lid and let sit at least 3 minutes before serving.
3. Warm the tortillas according to package directions, only if necessary. Cover tortillas with a clean kitchen towel or cloth napkin to keep warm.
4. Serve the chicken mixture, cheese (if using), zucchini, and salad greens wrapped or rolled in the tortillas.

Nutritional Information
Per serving: 300 calories, 9g total fat, 2g saturated fat, 0g trans fat, 35mg cholesterol, 750mg sodium, 46g total carbohydrate, 7g dietary fiber, 18g protein