Chicken and Potato Burrito

Bring pot of water to rolling boil. Wash and peel potato, and slice into 1/4" pieces. Cut slices in half and add to water. Boil for 15-20 minutes

In pan over medium heat, and chicken breast. As it cooks, shred and season to preferred taste with salt and pepper.

Wash tomato, green onion, and red pepper. Dice, place tomato in mixing bowl and set aside others.

Cut avocado in half, remove pit, and empty 2/3 into mixing bowl. Add mayonaisse, dijon mustard, garlic powder, onion powder, and cayenne pepper. Mash together and stir.

When potatoes are soft, drain water. Add sour cream, taco sauce, and pepperjack cheese and stir together until evenly mixed and cheese is melted.

Remove chicken from heat. Spread cheesy potatoes across bottom of tortilla in center, cover with chicken. Top chicken with guacamole and sprinkle with red pepper and green onion. Wrap closed, tucking in ends.