Directions:

1. Avocado Horseradish Sauce: In a food processor combine all ingredients. Process until smooth.
2. Poached Chicken: In a 6 to 8 quart stock pot, add chicken, onion, garlic, cilantro, bay leaf, pepper and salt.   Add water. Bring to a boil. Reduce to low simmer skimming any foam off as necessary. Allow chicken to simmer on low heat uncovered for 60 minutes or until chicken is soft and tender. Remove chicken from broth. Strain and reserve broth. Shred meat into thin strips. Add 1/2 cup of reserved broth to meat. Mix well.
3. Mexican White Rice: Rinse rice in a strainer and let dry for at least 15 minutes. In a blender, combine onion, garlic , salt and first listed water. Blend until smooth. Heat oil in a 3 to 4 quart pan over medium heat. Add rice and sauté until pale golden. Add the blended liquid, second listed water, parsley sprig and serrano pepper. Boil for about 5 minutes or until you can see the top of the rice. Reduce heat to low. Cover and cook for 10 minutes. Remove from heat. Uncover and let cool. Fluff with a fork.
4. Black Beans (Frijoles Refritos): In a large pot, add water, black beans, onions and garlic. Cook for 1 1/2 hours or until beans are tender. Add salt, cumin, oregano, and chipotle powder. Heat canola oil in a skillet. Add beans with a little liquid. Mash beans and simmer until they are the texture of mashed potatoes.
5. For Service: Heat flour tortilla on preheated 350 degree griddle until soft and pliable (about 30 seconds). Evenly spread 2 tablespoons horseradish sauce on tortilla. Place 1/4 cup shredded chicken over center of tortilla leaving 1/2 inch border on sides. Top chicken with 1/4 cup rice. Top rice with 1/4 cup beans. Top beans with 2 tablespoons cheese. Top cheese with 1/2 cup lettuce. Tightly wrap tortilla and filling burrito-style finishing with seam side down. Cut burrito in half on a bias.