Heat the olive oil in a large skillet over medium heat. Add the chicken and diced onion. Sauté the chicken with the onion for 3-5 minutes until the chicken is browned.
Then stir in the salsa, diced tomatoes, seasoning and water. Cover and simmer for 7-10 minutes until the chicken is tender and cooked through.
Heat the refried beans and Spanish rice in separate bowls.
Heat the tortillas for 30-45 seconds so that they are pliable.
Place 1 of the tortillas in a flat surface. Spread 1-2 Tbsp of the refried beans on the center of the tortilla. Then top with 1/4-1/3 cup of the Spanish rice.
Then place approximately 1/4 cup of the chicken mixture in each burrito and top it with the shredded cheese.
Heat the remaining olive oil in a large skillet over medium high heat.
Wrap and cook for 1-2 minutes on each side until brown slightly.
Serve with your favorite burrito toppings and enjoy!
Notes
Refrigerate any leftover burritos in an air tight container for up to 3-4 days.You can also freezer the leftover burritos for up to 3 months.I recommend wrapping them in foil and storing them in a freezer bag when freezing.