Burritobowl (or wrap) with grilled chicken

Chop the onion. Heat the oil in a thick-bottomed pan and fry the onion for 2 minutes.

Add the pasta sauce, chipotle and bouillon tablet and simmer for 5 minutes on low heat.

Add the rice, scoop and pour in as much water until the rice is 1 cm lower.

Bring to the boil and let the rice cook gently with the lid on the pan over low heat for 25 minutes.

Spoon every 10 minutes and scrape the rice from the bottom. Meanwhile, brush the chicken with the rest of the oil and sprinkle with salt and pepper.

Heat the grill pan and grill the chicken in 8-10 min. Until done. Times regularly. In the meantime, heat the chiles in a saucepan for 5 minutes on low heat.

Meanwhile cut the tomatoes into pieces.

Cut the avocado half in half and remove the kernel. Remove the flesh from the skin and cut into slices lengthwise.

Divide the ingredients into separate elements over the bowls. Start with rice and add the chilibones, the tomatoes and the iceberg lettuce in succession.

Put the slices of avocado in a fan. Cut the chicken into pieces and spread over the bowls.

Put 1 tbsp crème fraiche and 2 tbsp salsa on each burritobowl and serve.