Chipotle Chicken Fajita Burrito

1. Mix McCormick's Chipolte Marinade with 1/2 cup canola oil and 1/2 cup water
2. Pour half of marinade on 3-4 chicken breast fillets, let sit in fridge 1/2 hr.
3. Dice red and green peppers, 1/2 a red onion; put in pan with 1/2 cup corn and small can green chiles. Pour rest of marinade into veggies w/ 1-2 tsp. cider vinegar. Heat at low to med. temp. for 10-15 min.
4. Boil 3/4 cup lentil beans in water, until water dehydrates. Mash softened beans into a bean spread, mixing in 1 tsp. sea salt, 1 tsp. black pepper. (this spread is a much healthier and better tasting alternative to refried beans.)
5. Pour about 3/4 cup whole grain wild rice into a vegetable steamer microwave pot; microwave for 7 1/2 min.
6. Get the chicken, cook in a pan w/ marinade, covered, until chicken is done. Dice chicken.
7. Lay out flour tortilla, lay out bean spread, rice, veggies, chicken, light sour cream. Roll up.
8. Open mouth, shove Chipolte Chicken Fajita Burrito into mouth and move jaws up and down, so as to grind food between teeth to ensure the beginning of proper digestion, mixing with saliva and going down the throat. YUM.