Power-Packed Burritos

1 1/2 pounds boneless, skinless chicken breasts
1 can (15 ounce) drained black beans
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1/4 teaspoon ground cumin
3 slender green onions
6 10-inch light-style four tortillas
4 sliced fresh California peaches
1 1/4 cup minced mild or medium-hot chili peppers
lime wedges

Ahead of time, cook chicken in 1/2-inch gently boiling water in large covered skillet for 10 minutes or until cooked in center. Drain, wrap, chill then shred meat. For bean salad, mix beans with cilantro, lime juice and cumin. Chop white bulbs of green onions and mix into beans. Chill until ready to use. Wrap stack of tortillas in foil, place in 350 degrees oven and heat for 20 minutes or until hot through. To serve, lay out warmed tortillas. Divide shredded chicken, the bean salad, sliced peaches and minced chilies into center of tortillas and wrap each around, tucking under one end. Garnish plates with green ends of onions, lime wedges and additional peach slices, if desired. Makes 6 servings.