Start by shredding the meat from your rotisserie chicken into bite-sized pieces. Heat a skillet over medium-high heat with oil. Add the diced onion, shredded chicken, fajita seasoning, salt, and pepper. Stir and cook for about 5-6 minutes, until the chicken is heated through and the onion begins to soften. This adds a warm and spiced base to your burrito.

Slide the chicken mixture over to one side of the skillet. Add the canned beans in chili sauce to the other side and mash them gently with the back of a spoon while stirring. Heat through for another 5 minutes. Allow the flavors of the chili sauce to blend with the beans for a rich and slightly spicy filler.

If you’re using pre-cooked rice, microwave it according to the package instructions. For the tortillas, heat them briefly in the microwave or a dry skillet to make them soft and pliable. This step makes assembling and rolling the burritos much easier.

Lay out a sheet of foil for each tortilla. Spread the warmed rice evenly across the bottom half of each tortilla. Follow with a layer of spiced chicken, the cooked beans, and your favorite toppings. Sprinkle cheddar cheese, chopped jalapeños, fresh coriander, a dollop of salsa, a spoonful of sour cream, and a few pieces of lettuce.

Carefully fold in the sides of the tortilla, then roll it tightly from the bottom. Wrap the burrito in foil to hold everything together neatly. Twisting the foil ends will lock in the warmth, making it ready to serve.