Healthier Chicken and Bean Burrito

Ingredients

• 1/2 cup brown rice
• 2 cloves garlic; 1 smashed, 1 minced
• Kosher Salt and freshly ground pepper
• 1 cup shredded rotisserie chicken, skin removed
• 1 15-ounce can black beans
• 1 cup grape or cherry tomato 
• 1/2 cup fresh cilantro (optional)
• 1/4 cup pickled jalapeno peppers, plus 2 tablespoons pickling liquid or 2 pinches of red pepper flakes
•  4 8-inch whole-wheat tortillas, warmed
• 1/2 cup shredded reduced-fat cheddar or mexican-blend cheese
• 1 avocado, sliced
• Plain low-fat sour cream or salsa, for serving (optional)

Directions

Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Sprinkle the chicken over the rice mixture, cover and remove from the heat.

Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper.

Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado and the remaining bean salsa, if desired.