Taco Bell-Style Smouthred Burrito

Ingredients:

Wrap:

1 package Gluten Free Flour Tortillas

Shredded Chicken:

1 pound skinless boneless chicken breasts

1/4 cup mayonnaise

1 tablespoon tomato paste

2 teaspoons smoked Spanish paprika

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

2 teaspoons sugar

Red Sauce:

1 recipe Saucy and Smoky Enchilada Sauce

Chiplote sauce:

1/4 cup mayonnaise

1/4 cup plus 2 tablespoons sour cream

1 chipotle chili in adobo, rinsed and seeds removed

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

2 tablespoons sugar

Latin rice:

1/2 teaspoon kosher salt

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

2 teaspoons sugar

2 teaspoons dried parsley

1 teaspoon dried cilantro

2 cups cooked long grain rice (I used brown rice, but Taco Bell uses white rice)

Beans:

1 1/2 cups black beans, drained and rinsed

8 ounces refried beans (I used Amy’s gluten free refried beans)

1 teaspoon sugar

1/2 teaspoon kosher salt

Serving:

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1/4 cup milk

Sour cream

Directions

Prepare the flour tortillas according to the recipe directions. They can be prepared ahead of time and either wrapped tightly and frozen for up to 2 months, or kept wrapped and at room temperature for up to 8 hours. Set the tortillas aside.

Make the chicken. Preheat your oven to 350°F. Place the chicken breasts on a rimmed baking sheet lined with parchment paper or greased aluminum foil. In a small bowl, combine the mayonnaise, tomato paste, paprika, salt, garlic powder, and sugar, and whisk to combine well. Cover the chicken breasts generously and evenly with the sauce. Place the chicken in the center of the preheated oven and bake until the chicken is opaque throughout (about 15 minutes). Once the chicken is cooked, remove it from the oven and allow it to cool for 5 minutes before shredded it with two forks.

Make the red sauce. While the chicken is baking, make the enchilada sauce according to the recipe directions. Set the sauce aside.

Make the chipotle sauce. Place all of the chipotle sauce ingredients in a blender, and blend until smooth. Set the sauce aside.

Make the Latin rice. In a medium-size bowl, place all of the ingredients except the rice, and whisk to combine well. Add the cooked rice, and mix gently but thoroughly to combine well. Set the rice aside.

Make the beans. Place the black bans, refried beans, sugar and salt in a medium-size bowl, and mix to combine.

Assemble the burritos. For each tortilla, place from one end to another across the center of the tortilla a layer of the beans, followed by a layer of the Latin rice, chipotle sauce, shredded chicken, and a layer of the red sauce. Roll the tortilla with both ends open and place, seam-side down, on a serving plate. Cover generously with the red sauce. In a small saucepan, melt the cheddar and Monterey Jack cheeses with the milk over medium-low heat, stirring frequently. Drizzle the top of the burrito with the cheese sauce. Drizzle with sour cream, and serve immediately.