Chicken Burrito with Chipotle

Make shallow cuts over the chicken breast, then coat the whole chicken with chipotle paste, ground cumin, smoked paprika, garlic granules, onion granules, salt, and a drizzle of olive oil; massage the seasoning into the meat.

Preheat the oven to 375°F (375°F). Roast the seasoned chicken on a rack for about 60 minutes, or until the internal temperature reaches 167°F (165°F).

Remove the chicken from the oven, let it rest briefly, then debone, pull, and shred the meat, mixing it with the pan juices in the roasting tray.

Warm the large flour tortillas on a skillet or in the oven until pliable.

Layer each tortilla with shredded chicken, Mexican red rice, flavored black beans, charred sweet corn, Mexican salsa (pico de gallo), guacamole, and a drizzle of a thinned mixture made from sour cream, mayonnaise, and water.

In a small bowl, combine 0.5 tsp chipotle paste, 1 tsp smoked paprika, and 2 tsp oil; brush this glaze over the assembled burritos.

Toast the brushed burritos in a hot skillet or under a broiler for 2–3 minutes, turning once, until the exterior is crisp and the glaze is caramelized.

Serve the burritos hot, optionally with extra salsa or lime wedges.