Directions

1. Preheat a cast iron grill on high
2. Lightly coat chicken breast with avocado oil and then season with salt and pepper on both sides
3. Grill chicken until dark grill marks appear, then finish in the oven until the internal temperature is 165ºF
4. Slice chicken breast into thin pieces and set aside
5. Heat a large comal (griddle) over medium-high and heat burrito wrap until tortilla becomes pliable
6. Place 3-4 small pieces of grilled chicken on the center-bottom half of the tortilla
7. Add 1-2 tablespoon of warm Cashew Queso, ¼ cup mexican rice, chopped tomatoes, and 2-3 tablespoon of warm Sprouted Bean Dip
8. Keep everything together in a pile
9. Fold the bottom half of the burrito over all the filling and press lightly
10. Fold in both sides of the burrito to avoid filling from falling out
11. Start to roll burrito
12. Use fingertips to keep filling in while making a tight cylinder
13. Spray a preheated comal with avocado spray and place burrito-seam side down
14. Sear both sides until golden brown
15. Cut in half, serve, and enjoy!