Burrito with chicken, rice and beans

Ingredients:

• 1.5 cups chopped grilled chicken, without skin
• 1 can (400 g) pinto beans, rinsed
• 1 tbsp. vegetable oil
• 3/4 cup pico de gallo or fresh salsa
• 1 chipotle pepper in adobo sauce, chopped, + 1-2 tablespoons of the sauce from the jar
• 1/4 cup coarsely chopped fresh cilantro
• 4 wheat tortillas for burritos
• 1 and 1/3 cups boiled white rice, warm
• 1 and 1/3 cups grated Monterey Jack cheese (about 140 g)
• 1 and 1/3 tbsp. shredded romaine lettuce
• Guacamole, for serving (optional)

Preparation:

1. In a medium saucepan, heat the vegetable oil over medium-high heat. Add 1/2 cup pico de gallo, chopped chipotle peppers, and adobo sauce to taste; cook until the mixture begins to sizzle, about 2 minutes. Add the beans and 3/4 cup water and bring to a simmer, then add the chicken and cook until the sauce thickens, about 2 minutes. Stir in the cilantro and season with salt to taste.
2. Heat the tortillas according to the package directions. Spread the rice in a horizontal strip across the bottom half of each tortilla, leaving a 4 cm border on all sides. Top evenly with the grated cheese, chicken mixture, lettuce, and remaining pico de gallo.
3. Fold the bottom edge of each tortilla tightly over the filling, tuck in the sides, and roll up tightly. Cut the burrito in half and serve with guacamole.