The Burrito-ish Wrap Recipe

Make cilantro rice

Warm 1.5 cups of cooked white rice in a microwave or on the stove until hot. Finely chop 0.25 cups cilantro and finely dice 2 tablespoons (from the 0.25 cup red onion measurement) of red onion. In a bowl, stir the hot rice with juice of 1/2 lime, half the chopped cilantro (reserve the rest for garnish), the diced onion, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust lime/salt as needed. Keep warm.

Pit and slice the avocado just before assembling to avoid browning. Toss the slices with a squeeze of the remaining lime to keep color.

If your chicken is not yet seasoned/cooked: slice or shred cooked chicken to yield about 2 cups. In a medium bowl combine 2 tbs olive oil, 1 tsp minced chipotle in adobo, 1/2 tsp ground cumin, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Add the chicken and toss to coat well.

Heat a skillet over medium-high heat. Add the coated chicken and cook 3–4 minutes just to heat through and develop a little char, stirring once. Remove from heat and set aside.

Heat a small nonstick or cast-iron skillet over high heat. Add 1 tsp olive oil and 1 cup corn kernels. Cook, stirring occasionally, until the corn is lightly charred and golden in spots, about 4–6 minutes.

Add the rinsed black beans to the skillet with the corn and warm for 1–2 minutes. Season with a pinch of salt, a squeeze of lime (about 1 teaspoon), and 1/4 tsp ground cumin. Remove from heat.

Warm the flour tortillas in a dry skillet or microwave until pliable (about 15–20 seconds in microwave or 20–30 seconds per side in skillet). Lay one tortilla flat.

Layer about 3/8 cup (roughly) cilantro rice down the center of each tortilla, leaving a 1-inch border at each end for folding.

Top the rice with about 1/2 cup chipotle chicken, then spoon about 1/4 cup of the charred corn and black bean mixture over the chicken.

Add 2–3 slices of avocado on top of the beans, then sprinkle about 1/4 cup shredded mozzarella and 1/4 cup shredded fontina per wrap (totaling ~1/2 cup cheese per wrap).

If using, drizzle about 1 teaspoon hot sauce and/or 1 tablespoon sour cream over the filling.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a snug burrito-style wrap. Repeat for remaining tortillas.

Optional: For a warm, sealed finish, place each assembled wrap seam-side down in a hot skillet over medium heat and press gently. Cook 1–2 minutes per side until the exterior is golden and cheese inside is melted.

Slice each wrap in half on the diagonal. Garnish with remaining chopped cilantro and extra lime wedges. Serve immediately.