First, cook the rice. You can use a rice cooker or a regular pot. Add twice as much water as rice, a pinch of salt, a splash of olive oil, and a bay leaf for flavor. Cover and cook over medium-low heat for about 15–20 minutes.

Meanwhile, cut the chicken into strips. In a skillet, heat a little olive oil and brown the chicken with a pinch of salt and pepper over high heat. Once browned, remove the chicken and set aside.

In the same skillet, add a splash of olive oil and the chopped garlic. When the garlic is golden, add the onion sliced into thin strips. Add a pinch of salt and cook over medium heat until the onion is soft and slightly golden.

Add the sliced mushrooms to the skillet. Cook everything together for about 10 minutes, until the mushrooms have released their water and are tender.

Return the reserved chicken to the skillet and mix well to make the burrito filling. By now, the rice should be ready. For the sauce, mix the chipotle chili sauce and mayonnaise in a small bowl. If you don't like spicy food, you can use a different sauce you prefer.

To assemble the burritos, spread a little of the spicy sauce on the tortilla, add the chicken filling, then the cooked rice, and finally some shredded cheese blend. Roll up the burritos and toast them in a skillet over medium heat until sealed and hot.

Enjoy this delicious dish! I'm sure you'll love it and they'll disappear as quickly as they do at my house.