Chicken Rice Bean Burrito

Prep Time 35

Cook Time 30

Servings

Calories 1158kcal

Rinse the rice under cold water. Cook according to the directions on the package. Once tender season with salt and pepper.
In a bowl, mix chili powder, ground cumin, garlic powder, dried oregano, paprika, and cajun seasoning. Use this to season the diced chicken on all sides. Set aside.
To make the guacamole, scoop the avocado flesh into a bowl and mash it with a fork. Add chopped cilantro, lime juice, garlic powder, salt, and pepper. Mix to your preferred consistency. Refrigerate until ready to serve.
Heat a non-stick pan over medium heat. Add extra-virgin olive oil. Sauté the chicken until browned and cooked through to an internal temperature of 160°F (71°C) using a thermometer.
Add the cheese, rice and black beans to the pan and toss to combine until the cheese is melted.
Assemble the burritos: Portion the chicken mixture onto a tortilla, fold in the ends, and roll up tightly. Cut in half if preferred.
In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency by adding more milk or ice if needed.
Serve the burritos with sour cream optional, tortilla chips and guacamole, and Korean banana milk.