Ingredients for 4 servings:
1. 1 cup Mexican crema
2. 2 chipotle chiles (or more depending on how spicy you like it)
3. 1 lb boneless chicken thighs
4. 1 cup teriyaki marinade
5. 1 (6 ounce) can pineapple juice
6. 1 (14 ounce) can whole kernel corn, drained
7. 1 (14 ounce) can black beans, drained and rinsed
8. 1 avocado, sliced
9. 4 slices monterey jack pepper cheese, cut into strips
10. 1 cup steamed white rice
11. 4 large flour tortillas

Directions:
1. 1. Marinate chicken overnight in the fridge. 30 minutes prior to cooking, pour pineapple juice in with marinating chicken and mix well. This will tenderize and impart a mild acidity and flavor.
2. 2. Dice chipotle chiles finely and stir into the Mexican Crema. Adjust amount of chipotles based on level of spice you are after.
3. 3. Grill chicken until slight char marks form. Remove from grill, tent with foil, and allow to rest for cutting. Once cool to the touch, cut chicken into small cubes or strips.
4. 4. Heat tortillas in a warmer and place each on a pre-cut piece of aluminum foil for assembly.
5. 5. Add 1/4 of each ingredient to each tortilla and roll up (beans and corn can be adjusted based on your taste and size of your tortillas). Wrap with foil.

Enjoy your meal!