Cook the Ground Chicken and Vegetables. Heat 1 tbsp. Avocado Oil in a large nonstick skillet over medium heat. Once the oil is hot, add 8 oz. Ground Chicken, ½ cup chopped Red Bell Pepper, ⅓ cup chopped White Onion, and 1 tbsp. finely chopped Jalapeño Pepper. Add a pinch of salt, and cook for 7-8 minutes until the chicken is cooked through and the veggies are softened. Break the chicken into small pieces as it cooks so it will evenly mix into the chopped veggies.

Add Seasonings. Stir 1 tsp. Garlic Powder, 1 tsp. Chili Powder, ½ tsp. Kosher Salt, and ½ tsp. Ground Cumin into the chicken and vegetables. Cook for 1-2 minutes to toast the seasonings and really bring out their flavor.

Add Filling and Flavor. Add 1 cup Cooked Rice, ¼ cup Salsa Verde, and 1 tbsp. Chipotle Sauce to the skillet. Stir to evenly combine everything, then taste and season with more salt if needed. Turn the heat off from beneath the pan.

Build and Toast the Burritos. Lay one extra large flour tortilla out onto a flat surface. Spread ¼ cup of shredded cheese down the center of the tortilla, then top the cheese with a heaping ½ cup of the chicken filling. Sprinkle another ¼ cup of shredded cheese over the chicken filling, then fold the sides of the tortilla inward, and roll it up into a burrito. Toast the burrito, seam side down to start, in a nonstick pan over medium heat.

Serve and Enjoy! You could totally dip these into sour cream, salsa, or guacamole if you’re feeling it! Otherwise, serve them with a side of creamy refried beans or your favorite chips and salsa.