For the pulled chicken:

1. Add salted water to a large pot and once it’s boiling add in chicken breasts. Boil chicken for 15 minutes or until cooked all the way through.
2. Remove from water and allow to cool before shredding with two forks.
3. Add olive oil to a large skillet over medium heat and cook onion and garlic for 3-5 minutes.
4. Stir in chicken, taco seasoning, chicken broth, salsa and salt and pepper.
5. Lower heat to medium-low and cook, uncovered for 5-10 minutes or until chicken has absorbed most of liquid.
6. Remove pulled chicken from heat and set aside.

For the veggies:

1. Add remaining tablespoon of olive oil to skillet and stir in all veggies (onion, garlic, peppers, and corn). Cook for 5-10 minutes or until lightly browned and soft.
2. Season with salt and pepper.

For the rice:

1. Cook rice according to package instructions.
2. Stir in cilantro, lime zest + juice and salt and pepper

For burrito assembly:

1. Make guacamole and pico de gallo as directed (or use store bought).
2. Heat up your refried beans.
3. Heat up tortillas in microwave for 30-60 seconds wrapped in a dishtowel to ensure they a pliable.
4. To the center of each burrito add shredded chicken, cooked veggies, rice, guacamole, pico de gallo, refried beans, shredded cheese and a dollop of sour cream. Divide evenly into each burrito.
5. Fold in the sides of the burrito (1-2 inches inwards). Now fold in the bottom of the burrito and slowly roll your burrito upwards, tucking in the filling as you go.
6. Feel free to serve immediately or pan fry your chicken burritos in a splash of olive oil for 1-3 minutes per side over medium heat until golden brown.