Chicken Burritos (serves 6 to 8)

Marinade Ingredients:

• 1/4 cup chopped red onion
• 3 cloves garlic
• 1 (canned) chipotle chili in adobo, plus 2 tablespoons adobo sauce
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Burrito Ingredients:

• meat from 1 rotisserie chicken, chopped into bite-sized (1/2-inch) pieces
• flour tortillas
• lime/cilantro rice --2 cups cooked rice, juice from 2 limes, 1/4 cup chopped cilantro, 1/2 teaspoon sea salt
• 2 chopped avocados
• 1 cup pico de gallo
  • 1 can black beans (add juice from 1 lime)
• 1 cup shredded cheddar jack cheese
• sour cream, for drizzling or dipping
• chopped lettuce (2 cups if serving in tortillas, up to 8 cups if serving burrito bowls)

-Place all marinade ingredients into a food processor (or blender) and process until

smooth (add up to 1/2 cup water if necessary--marinade should be smooth, not pasty).

-Place the chopped chicken into a bowl. Pour the marinade over the chicken and mix

well. Set aside or refrigerate while you prepare your remaining burrito ingredients.

-To prepare lime/cilantro rice: prepare 2 cups white rice according to package directions.

Stir juice from 2 limes, 1/4 cup chopped cilantro and 1/2 teaspoon sea salt into cooked

rice.

-Place black beans in a small bowl. Microwave on HIGH for 1 minute. Stir in juice from

one lime.

-To Serve: Microwave the marinated chicken on MED (50%) power for one minute at

a time, stirring after each minute, until desired temperature is reached. Fill and roll

burritos (or scoop into bowls) with your choice of ingredients.