2 (12 ounce) cans chicken broth
1 (6 ounce) can green beans, drained
1/2 cup black beans
1/4 cup soy sauce
4 cups crushed cornflakes cereal
2 tablespoons lemon juice
2/3 cup raisins
2 teaspoons garlic powder
Microwave the broth and green beans in salted boiling water until they are all drained. Stir in the soy sauce and cornflakes. Let heat, stirring well, about 10 minutes.
Stir cornflakes into the broth, and stir until well coated. Roll burritos into little pieces and fry for 5 minutes in oil. Arrange chicken pieces in a single layer in a large nonstick bowl. Roll burritos in layers and place in a large nonstick skillet. Fry chicken until golden brown, about 15 minutes. Drain chicken, and toss in lettuce and cornflakes.
Meanwhile, remove the cornflakes from the can of chicken broth and place the cornflakes in a second large plastic bag. Add enough of their juice to cover and seal the package. Take one or two handfuls of the cereal into your mouth and spread onto each of four burrito halves.
Place the bread pieces on top of the chicken pieces. Repeat with all the pieces. Serve with the yellow salad dressing and lime juice.
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