2 chicken breasts, boneless and skinless 1/4-1/2 teaspoon chipotle chili powder Olive oil Salt & pepper 4 large gf corn tortillas Gf sour cream Black beans, rinsed and drained and heated in microwave for 30 seconds 1/4 cup cooked corn Cooked white rice Monterey Jack cheese, shredded 1 small can diced green chiles 1/4 cup cilantro, chopped
Heat oven to 250 degrees F.
Heat tortillas on a cast iron skillet over high heat just until softened, repeat on other side. Wrap tortillas in foil and keep warm until ready to assemble.
Cut chicken into 1/2" pieces.
Heat a medium skillet over medium-high heat. Add 1 tablespoon oil to pan. When hot, add chicken pieces and saute, stirring constantly. Sprinkle with chipotle powder and season to taste with salt and pepper. Remove from heat.
To assemble: Spread a generous amount of sour cream over one side of tortilla. Add a layer of rice down center, followed by a layer of chicken, then a layer of corn. Sprinkle with cheese, chiles and cilantro . Roll wrap in your hand and enjoy!
These burritos are a create as you go experience. Measurements are more or less up to your personal tastes.