When chicken is done shred with two forks allowing it to mix with the juices. Add bean and cilantro and mix until combined.
In a small bowl add tomatoes, onion, jalapeno, salt, lime juice and cilantro. mix until combined and set aside.
Add some shredded chicken and rice, into the tortillas then add cheese (about 1/4 cup each) and Pico De Gallo. Tuck the sides in and roll the burrito up.
Heat a skillet on medium low and add olive oil, add the wrapped burritos seam side down and heat for 4-5 minutes turning the burritos every minute so they don't burn. You just want the tortilla to get a little crispy and the cheese to melt. Serves 6-8
**Notes** You can keep the burritos wrapped individually in saran wrap in the refrigerator for a quick meal. Throw them in the microwave for a minute before crisping up in the pan to make sure they are hot all the way through.