I saw rachael ray do this once on her show and it kind of stuck to me. not exactly how she does it, but i kind of modified it to my own tastes. I don't really measure anything, i just kind of do it to taste. hope you enjoy. I usually serve this with refried black beans...mmm, yummy! For the pico de gallo, this one works well: recipe#33861

Ingredients

4 serv.

flour tortillas, burrito size↗4
store-bought rotisserie-cooked chicken, meat pulled1
spanish-style tomato sauce↗1 can
15 ounce
chipotle peppers, sliced (use however many you like, i use 4 for good heat)↗1 can
7 ounce
small red cabbage, cut julienne↗1
Mexican blend cheese↗1 bag
8 ounce
cumin↗1 tablespoon
chili powder↗1 tablespoon
salt and pepper
sour cream (optional)↗
pico de gallo (optional) or salsa (optional)
avocado, slices (optional)↗

Step-by-step instructions

1
Preheat oven to 400 degrees.
2
Mix the pulled chicken meat, sliced chipotle peppers, tomato sauce, red cabbage, cumin, chili powder, salt and pepper.
3
Heat up tortillas in microwave for about a minute, until soft.
4
On each tortilla, place a small mound of the cheese blend in the middle.
5
Place the meat mixture on top of the cheese and roll to make a burrito.
6
Place the burrito on a greased cookie pan, folded side down, and brush olive oil on the top part of the burrito.
7
Place in oven for about 15 minutes, or until the tortilla has browned.
8
Serve on plate and garnish with sour cream, salsa or pico de gallo, and avocado.

Source: food.com

Original recipe ↗

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