❑ FLOUR TORTILLAS — Use what type you like, but flour tortillas are my go-to favorite. I've made these with spinach tortillas, tomato tortillas, whole wheat tortillas, gluten-free tortillas and corn tortillas. So, whatever you have on hand or prefer for dietary reasons, hey, go for it.

❑ MEXICAN CHEESE — Gotta have some Mexican cheese on our burrito absolutely. 

❑ BELL PEPPERS — As many colors as you want: red, green, yellow, orange. I use them all. Specifically, I only slice about 4-5 slices per colored pepper. I don't use the WHOLE pepper, no.

❑ SPANISH/MEXICAN RICE — While optional, it is a favorite ingredient in my burritos. See if your grocery store deli has some fresh Mexican rice for sale. I live near Cardenas, a Mexican-themed grocery store and they sell it fresh near where they sell the tortillas. If you can't find fresh Mexican rice in your deli, there's always Spanish rice in a box.

❑ BLACK BEANS — Love me some black beans in my BBQ chicken thigh burritos.

❑ GRAPESEED OIL — I'll use just a few tablespoons to sauté my bell peppers in the large frying pan.

❑ DASH SOUTHWEST CHIPOTLE SEASONING — Love this stuff! I'll use it on the tortillas, on the rice as it's heating up and on the chicken thighs in the Foreman grill.

❑ BBQ SAUCE — For me, I discovered KC Masterpiece BBQ Sauce is the best flavored BBQ sauce I've ever had. Others will work if you have them on hand too.

❑ CHICKEN THIGHS — This recipe goes best with chicken thighs, but if all you have are chicken breasts on hand, they'll work too.