In a small bowl, mix together all Creamy Chipotle Sauce ingredients until fully combined.

Heat a small amount of cooking oil in a cast iron skillet on medium heat , then add chipotle chicken thighs. Cook for approx 10 mins, flipping once or twice throughout cook time, until no longer pink inside. Remove chicken thighs from pan and add onion. Cook onion for 5 mins until soft, stirring occasionally. Whilst onion is cooking, shred cooked chicken thighs into thin strands using two forks, then add back to pan. Stir to mix chicken thighs and onion together, then remove and set aside. Finally, add bell peppers to pan and fry until soft.

To build your burrito, spread two tbsp of Creamy Chipotle Cauce across tortilla, then add of rice, chicken and onions, cheddar-mozzarella mix, bell peppers, black beans and finally some more Creamy Chipotle Sauce. Then wrap into a burrito. If you want to ensure the cheese is melted, microwave for 30-60 seconds.