Chicken-Cheese and Black Bean Chili Wraps

Here is a recipe my family loves, we tried the one without rice first, and later found the one with rice. (we like the rice better) see which you prefer and enjoy!

1 tablespoon vegetable oil
1 medium onion chopped
4 boneless, skinless chicken breasts cooked and cut into strips (I buy the stir-fry strips)
2 cans (14 1/2 oz each) diced tomatoes, undrained
1 can (15 oz) black beans, rinsed and drained
1 can (4 oz) diced green chilies
1/2 cup water
1/2 teaspoon garlic powder
1 package seasoning for chili (I use Lawry's Spices & Seasonings for Chili)
1/2 teaspoon hot pepper sauce (optional)
1 tablespoon chopped cilantro (fresh is best)
Flour tortillas
Shredded cheese

In large skillet saute onion until tender, add all remaining ingredients except cilantro; bring to a boil. Reduce heat to low; simmer until thickness you desire. Stir in the cilantro. You can spoon this mixture onto the tortillas and add you favorite cheese (ours is Colby/Jack). Sour cream and hot salsa is a good topping if you like it.