Making burritos at home with a rotisserie chicken can be just as tasty as the ones from your favorite burrito shop. These don't take much effort at all, plus the leftovers freeze great for a quick weeknight dinner. These are 7 layer burritos but, feel free to add more if you like.
Place a pan over medium-heat with the olive oil. Add chicken, salsa and spices. Saute for 3-4 minutes or until the chicken is evenly coated and hot. Add salt to taste. If the chicken looks too dry add a little more salsa or a splash of water to moisten. Set aside.
Set a small pot over medium heat. Saute onion in a little olive oil for 2-3 minutes or until translucent. Add the black beans, salsa, chili powder, cumin and garlic. Simmer for 10-15 minutes. Add salt to taste. Set aside
Toss hot cooked rice with melted butter, lime juice and cilantro. Add salt to taste. Set aside.
Heat and grease a large flat heavy bottomed pan, skillet or griddle over medium heat. Meanwhile, place the tortillas on a plate layered with a damp paper towel on top between every two. Microwave for 20 seconds or until the tortillas are hot and softened.
To make the burritos, begin by spreading the middle of the tortilla with shredded cheese about 1 1/2 inches in from the edge. Then layer the rest of the ingredients (chicken, rice, cheese, beans, guacamole, pico de gallo and sour cream) horizontally on top of the cheese staying within the bottom 2/3 of the cheese area as a guide.
To wrap up the burrito pinch in the sides first and then fold the bottom edge of each tortilla over the fillings, keeping the ingredients tucked in as you go. Place the burrito on the heated pan, seam side down and grill for 3-4 minutes or until lightly toasted and heated through. Flip over, repeat and then plate.
To serve cut the burrito in half and then serve with your favorite hot sauces, salsas, guacamole and chips.