Chicken Cantina Burrito (copy cat taco bell recipe)

 Slow roasted mexican chicken (cooked ahead of time)

large tortillas

red cabbage, shredded

lattuce, shredded

shredded cheese

pico de gallo

avocado ranch sauce

chipotle sauce

Slow roasted mexican chicken; preheat oven to 300 degrees. Season chicken (you can use a whole chicken broken down, thighs, breasts, drumsticks, bones in or out) with salt, paprika, cumin, and black pepper, measure with your heart. Pour canned tomatoes (with the juice), chopped onion, garlic and roughly chopped jalapeno into a large baking dish. Place the seasoned chicken on top so it rests directly over the vegetables. Cover, or leave it uncovered, and roast for 1.5-2 hours or until chicken is 165 degrees. Remove the dish from the oven and let it rest for 10 minutes. Transfer chicken to a plate and shred the meat. Use an immersion blender to puree the tomato mixture, that is left in the dish, until smooth. Add some of the blended sauce on top of the chicken so that it is nice and juicy. Serve warm.

Avocado ranch sauce:

1 avocado

1/2 cup mayo (if not making it dairy free I would add greek yogurt for half of the measurement) 

1/4-1/2 cup milk (oat milk if dairy free)

1 Tbs lime juice

2 Tbs fresh dill

1/4 cup fresh cilantro

salt, pepper, garlic and onion powder to taste

Blend everything until totally smooth, will store in the fridge in an airtight container up to 5 days

Chipotle Sauce:

chipotle in adobo sauce, use the sauce or blend up the pepper and mix a little with some mayo or greek yogurt until your desired heat preference. You can also blend it with some cottage cheese if you want more protein and dairy. 

BURRITO:

Warm the flour tortilla, assemble the burrito placing shredded chicken cabbage, lettuce, cheese, pico de gallo, avocado ranch sauce, chipotle sauce then wrap up. you can grill off the seam and the top if you want a little crisp or just eat it soft. 

BOWL:

Start with a generous amount of lettuce and cabbage then top with all of the burrito guts.