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Eating the TRIBALÍ way is pure and simple. Just pick your patty, then play up the taste, texture, and visual appeal with colorful produce and a healthy dose of good fats.
BBQ Chipotle Chicken Burrito By Rufus Teague
BBQ Chipotle Chicken Burrito By Rufus Teague

**Makes 2 burritos


2 TRIBALÍ Foods Chipotle Chicken Patties

2 Large Flour Tortilla

1 Can Black Beans

4 Tbsp Rufus Teague Touch O’ Heat BBQ Sauce

1 Cup Wild or Brown Rice

3 oz Chihuahua Cheese (optional)


Avocado Sauce

½ Haas Avocado

¼ cup Lite Sour Cream

1 Tbsp Rufus Teague Spicy Meat Rub

1 Tbsp Water



Leaf Lettuce

Cherry Tomatoes (quartered)

Jalapeño Slices




Set oven to 400º.


Step 1

Prepare rice according to packaging. Place Black Beans and Rufus Teague BBQ Sauce in a saucepan. Simmer on medium-low heat for 5 minutes.


Step 2

Preheat a pan and coat with non-stick spray. Cook patties 5-6 minutes on each side. Remove and chop into ½ inch pieces.


Step 3

Assemble burrito. On the tortilla spread layer of rice down the center. Add a couple of spoonfuls of beans and the chopped Chipotle Chicken Patty. Sprinkle with cheese. Fold-in flaps of burrito and gently place flap side down on a baking sheet. Place in the oven for 5 minutes or until the tortilla starts to brown.


Step 4

Make avocado sauce by adding the half avocado, water, sour cream, and Rufus Teague Spicy Meat Rub to a blender or food processor. Blend until creamy and smooth.


Step 5

Once the burrito is out of the oven, drizzle on avocado sauce and garnish with tomatoes, jalapeños, and cilantro.