I don't get out much during the workday. I'm pretty much anchored to my desk, reading email and wasting my youth. So, on the rare occaison that I do take lunch, I make an insanely huge deal about it. I tell everyone on staff that I'll be out to lunch, and then I ask them if they want anything.
Originally, I was going to trot a short distance to a Subway sandwich shop and grab a low-cal, tasty sammich (6" turkey breast on wheat all the way with mustard). But then a co-worker asked if I wanted to go with her and her husband to Chipotle, which is a bit further, but not much.
Chipotle, which most people don't know is owned by McDonald's, has become the worldwide ambassador of the oversized burrito. Before Chipotle's genesis, though, Freebirds World Burrito dominated the Tex-Mex wrap-em-up market. Freebirds originated in College Station, Texas, home of Texas A&M University, my alma mater. Needless to say, I've always been a big Freebirds fan, and I guess I always will. But Chipotle has won me over where Freebirds couldn't: The Burrito Bol.
Now, the worst part of a burrito (at least the part that's worst for you) is the tortilla. The most fun thing about Freebirds is their selection of tasty tortillas, which are loaded with fat. This version of a burrito is best for those like me and my coworker that still dream of actually looking good in a swim suit.
How to build the perfect Chipotle Burrito Bol:
-Start with Rice. Always get the rice.
-Next, get both black and pinto beans.
-AVOID MEAT AT ALL COSTS!
-Then, add red salsa (just a smidge for the weenies).
-After that, pile on the pico de gallo (for those who don't know, it's a mixture of chopped tomato, onion and cilantro with lemon juice and black pepper).
-Then add lettuce and cheese.
You can add the fajita veggies insubstitution for one of the kinds of beans, but then you're missing out on lots of fiber and protein.
Anywho, this combination is filling, tastes AWESOME and has fewer fat and calories than any other selection on the menu. Take that!