Step 1

Boil chicken in hot water for 15 minutes or until almost fully cooked and easily shreddable. Shred chicken once cooled slightly.

Step 2

Heat olive oil in a large pan on medium heat. Add onion & garlic, sauteeing for 2 minutes until fragrant. Add shredded chicken, broth, and all other ingredients for the pulled chicken as listed. Bring to a boil, then down to a slow simmer and cook for 5 minutes until most of the liquid has absorbed into chicken.

Step 3

Heat oil in large pan on high heat until it starts to smoke. Add peppers and onion, then season with salt and pepper. Saute until vegetables are sizzling, about 2 minutes stirring often, then remove from heat and set aside.

Step 4

Meanwhile, heat drained pinto beans in a saucepan (or add to burrito cold) and mix all ingredients for guacamole together.

Step 5

Everything should be finished cooking right about now, so set up a station where everyone can go and get their favourite toppings. Add a small amount of chicken, veggies, beans, cheese and other desired toppings to each flour tortilla, placing all ingredients in the middle of each tortilla.

Step 6

Fold up each side of your tortilla and then roll to form a wrap.

Step 7

Optional step: fry the burrito on all sides in a pan that's placed on med-high heat. This will toast the burrito a bit so that it doesn't get soggy. Cut in half with a very sharp knife and enjoy!