They say imitation is the highest form of flattery. So when it came time for our amiga Cilantro-Parsley to create a burrito, it’s no surprise she got her inspiration from the iconic silver-wrapper. Made complete with cilantro rice, chicken thighs, black beans, guacamole, romaine, cheese, sour cream, and wrapped up in our flour burrito-sized tortillas. The best part? Guac is never extra when you make it home.


  • 1 pound chicken thighs
  • 1/2 cup water
  • 2 rice bran oil or vegetable oil
  • 1 teaspoon cumin
  • 2 garlic clove, minced
  • 1 teaspoon of oregano
  • 1 teaspoon of distilled vinegar
  • 2 chopped chipotle chilies in adobo sauce
  • Pinch of salt
  • 4 Burrito-sized Flour tortillas– try our Low Carb or Original Flour
  • Chipotle Black Beans
  • Cilantro Lime Rice
  • Guacamole
  • Chopped Romaine
  • Sour Cream
  • Shredded Cheese


Marinate the chicken. Add the water, oil, cumin, garlic, oregano, vinegar, chipotles and salt in a blender and blend until smooth. Add the chicken in a storage bag or a bowl with a lid and pour the marinade over it. Marinate the chicken overnight or at least an hour.

Cook the chicken. Preheat the grill to 350°F or medium heat. When the grill is hot, add the marinated chicken thighs onto the grill. Make sure to let the marinade drip off before you add onto the grill. Cook for 7 minutes on each side. Cut the thickest piece of chicken to check if its cooked through and no longer pink. Remove the chicken from the grill and set on a cutting board. Cut the chicken into bite-size pieces and place in a bowl.

Pepare your fillings. Add about 1/2 cup chicken on each tortilla. Top with beans, rice, guacamole, romaine, sour cream and/or shredded cheese – whatever and how much you may like. This is the creative part and totally up to you!

Wrap the burrito. Make sure your tortilla is warm as it is easier to wrap. Put in enough filling to fill a quarter of the tortilla at most, do not overfill. Fold the sides in so they nearly touch. With the sides folding in, use your thumbs to bring up the bottom of the tortilla, tucking in the ends while bringing up the bottom flap. Roll the burrito as tight as you can, then press the tortilla when you finish rolling.