1. In a large non-stick skillet, add the canola oil and heat it over medium heat until it shimmers. Add the 1/2 lb boneless chicken to the skillet and cook over medium heat, stirring occasionally, until no longer pink in centre and the juices run clear.

2. Sprinkle the pkg Old El Paso* taco seasoning mix evenly over the cooked chicken, then stir in the Old El Paso* Thick n' Chunky salsa. Continue to cook, stirring occasionally, until hot and the chicken mixture is bubbling.

3. Heat the tortillas according to package directions so they are warm and pliable. Spoon the hot chicken, taco seasoning mix and salsa mixture onto the centre of each tortilla. Top each with shredded lettuce, then roll up the tortillas to form burritos and serve warm.