Step 1

Make a brine by boiling one cup of water with 2 Tablespoons of salt, allow to dissolve. Add one cup of cold water to the hot water, allow to cool. In a ziplock bag, combine chicken and brining mixture. Place in the refrigerator and let it do its thing for one hour.

Step 2

In the meantime, prepare the rice.

Step 3

Brown Rice 101: Get on the grain train with this technique. Bring 2 gallons of water to a boil with 4 Tbls of salt. Add brown rice and boil uncovered for about 30 minutes. Strain rice, put back in pot, cover for  8 minutes and fluff with a fork. Taste for seasoning. Keep warm by covering or singing a heartfelt song.

Step 4

After brining, pat dry. Season with salt and pepper, cook in a pan with 2 Tablespoons of vegetable oil at medium heat until thoroughly cooked (165 degrees F internally). Make sure to turn chicken over. Allow to cool down for 5 minutes, if you cut into it too soon, all of nature’s flavorful juices will flow out. Cut into strips, about the size of your thumb. Mix La Preferida Thick n’ Chunky Salsa, black beans, green chilies and chicken. Warm wrap, it prevents it from tearing. Lay rice on wrap as a foundation, it will prevent it from getting soggy. Spoon rice and chicken onto tortillas and garnish with cheese and arugula. Wrap tortilla and serve.