Chipotle Adobo Chicken Burrito

Heat 1 tbsp olive oil in a large skillet over medium heat.

Add the diced onion and sauté for 2–3 minutes until it becomes translucent.

Stir in the minced garlic and cook for another 30 seconds, being careful not to burn it.

Add the cubed chicken breast to the skillet, spreading it out in an even layer.

Pour the prepared adobo sauce over the chicken, then sprinkle with cumin, paprika, salt, and black pepper.

Cook, stirring occasionally, for 8–10 minutes until the chicken is browned and cooked through.

While the chicken finishes cooking, warm the flour tortillas: place each tortilla in a dry skillet for 15 seconds per side or microwave for 20 seconds, keeping them pliable.

Lay a warmed tortilla on a clean surface, then layer ½ cup cooked rice, ½ cup black beans, ¼ cup roasted corn, a handful of shredded lettuce, a generous scoop of the chicken mixture, 1 tbsp salsa, 1 tbsp sour cream, and 2 tbsp shredded cheddar cheese.

Fold the sides of the tortilla inward, then roll tightly from the bottom up to form a burrito.

Repeat the assembly for the remaining tortillas.

Optional: place the assembled burritos seam‑side down in the skillet for 1 minute per side to lightly crisp the exterior.

Serve immediately with extra salsa, guacamole, or lime wedges on the side.