Slow Cooker Chipotle Chicken Burrito

Ingredients

• 6 Frescados Burrito Grande Style Flour Tortillas (10-inch)
• 1 1/2 cups basmati rice, rinsed well and drained
• 1 1/2 cups sodium-reduced chicken broth
• 1 cup strained puréed tomatoes
• 1 can (19 oz) black beans, drained and rinsed
• 1 onion, diced
• 1 canned chipotle in adobo, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt, divided
• 1/2 tsp pepper
• 1 1/2 lb boneless skinless chicken thighs, cut into 2-inch pieces
• 2 tbsp olive oil
• 1 red onion, thinly sliced
• 1/2 cup cider vinegar
• 1 tsp granulated sugar
• 1 avocado, halved, pitted, peeled and thinly sliced
• 1/2 cup sour cream
• 1/4 cup packed fresh cilantro leaves