In a large mixing bowl, add the chicken and pour over the chipotle marinade. Thoroughly mix the chicken and marinade together. Cover the bowl and transfer to the fridge to marinade for 45 to 60 minutes or overnight. Remove marinaded chicken from the fridge 10 to 15 minutes before cooking to bring to room temperature.

As the chicken comes to room temperature, prepare the fajita veggies. Heat up oil in a large pan over medium high heat. Add in the sliced bell peppers and cook while stirring intermittently until the peppers start to soften, about 2 to 3 minutes. At this point add in the onions and seasonings (salt, black pepper and garlic powder).

Continue to cook the veggies until the both the onions and pepper are soften and slightly caramelized but not mushy, about 4 to 5 minutes or longer as needed. If the veggies starts to dry out before it is fully cooked, add some water into pan as needed and continue to cook. Remove the pan from the heat and transfer the veggies to a bowl. Set aside.

In the same pan used to cook the veggies, heat up some oil, about 1 tablespoon, under medium high heat. Add in the marinaded chicken and cook while stirring intermittently until the chicken is fully cooked through, about 10 to 15 minutes or longer as needed. If the chicken starts to dry out before it is fully cooked, add some water into pan, about 1/4 cup, and continue to cook. Remove the pan from the heat and set aside.

Next, make the guacamole. In a medium mixing bowl, add the pitted and scooped out avocados. Mash the avocados into a smooth consistency. Add in the onions, jalapeños, cilantro, lime juice, salt, pepper and garlic powder. Mix well to combine. Set aside.

In a large nonstick pan over medium low heat, gently warm up the tortillas on both sides to help make them easier to work with.

On a clean kitchen counter, overlap two tortillas. At the section where the tortillas overlap, spread a little sour cream between the layers to help seal the tortillas together.

In the center of the overlapped tortillas, add a layer of the cilantro lime rice (about 2/3 cup) followed by layers of the chipotle chicken, black beans, fajita veggies, and about 3 to 4 tablespoons for each layer of the queso sauce, pico de gallo, sour cream and guacamole.

Carefully turn the tortilla vertically. Starting on the side of the tortilla closest to you, fold the outer sides and the bottom of the tortilla over the fillings and roll into a closed wrap/burrito.

Transfer the closed burrito seam side down to a parchment lined baking sheet and repeat process for a total of (4) burritos.

In a large nonstick pan or skillet over medium heat, add a layer of cheese, about 3/4 cup. Melt the cheese and cook until the edges start to crisp up, about 1 to 2 minutes.

Working quickly, place a burrito seam side down on top of the toasted melted cheese. Use a spatula to help coat the burrito in the toasted melted cheese.

Transfer cheese coated burrito back to baking sheet and repeat process with remaining cheese and burritos.

Serve burritos while still warm with a side of guacamole, queso or your favorite sauce. I used my Cilantro Lime Sauce recipe (see notes). Enjoy!