1 (10 pound) whole chicken, cut into 1/4 inch strips
1 tablespoon olive oil
1 cup boiling water
2 (3.5 ounce) cans diced tomatoes with green chile peppers
2 teaspoons white sugar
1 bunch fresh parsley, chopped
1 onion, sliced
1 green bell pepper, sliced
1 small head cabbage, shredded
1 cup Spanish-style lettuce
2 tablespoons molasses
1 fruit - sliced, cooled, yellow, or mandarin oranges
1/2 cup shredded hot pepperoni cheese
1 cup shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Stir in 2 cans crushed tomatoes with green chile peppers, sugar and parsley. Slowly cook for about 5 minutes, stirring constantly. Bring to a rapid boil and then add remaining tomatoes with tomatoes and herbs and mix just until evenly coated. Transfer to a 2-qt. baking dish. Spread cracked tortilla over the tomato mixture. Place the onion, bell pepper, cabbage and lettuce over the tomato mixture. Sprinkle shredded hot pepperoni and Monterey Jack cheese over the lettuce and tortilla.
Spread more of the chicken mixture over the top of the burrito by placing extra leaf lettuce over the top of the layer.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove the foil/bottle cap and position burrito on top of the lettuce and top with top 1/4 cup shredded Monterey Jack cheese.
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