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In a large bowl, add your chicken ingredients together to make a marinade. Refrigerate covered for a minimum of 30 minutes to overnight.
Dice your salsa fruits and veggies and mix well. Set aside.
Add your cooked rice, beans, cilantro, and lime juice together. Mix well and set aside.
Next, for your plantains, cut into thin long strips and carefully drop into hot oil. Fry until golden brown. Take out of oil and set on a paper towel. Lightly salt and set aside.
Cook your chicken in a hot cast iron. Let it get to 165F. Remove your cooked chicken from the heat and dice into small pieces.
Lastly, for the rice add your ingredients and mix well.
To assemble the burrito, add all the filling to the middle and roll up. Slightly toast it in a nonstick skillet and enjoy!
For the sauce, mix the ingredients in a small bowl.