In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cups of shredded rotisserie chicken, ½ cup salsa, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, ½ teaspoon garlic powder, and a pinch of salt. Sauté the mixture for 3-4 minutes until everything is heated through and the spices are aromatic.

In a medium saucepan, combine 1 can of rinsed black beans with ½ cup salsa, 1 teaspoon chili powder, and 1 teaspoon cumin. Heat the mixture over medium heat for about 10 minutes, stirring occasionally until the beans are warmed and fragrant.

In a mixing bowl, stir together 2 cups of cooked rice, 1 tablespoon of melted butter, the juice of 1 lime, and ¼ cup of chopped cilantro. Season with salt to taste.

Heat a skillet over medium heat. On each burrito-sized tortilla, sprinkle ⅓ cup of shredded cheese, then layer the chicken filling, cilantro lime rice, and black beans. Top with guacamole, pico de gallo, and sour cream.

Carefully fold the sides of the tortillas inward, then roll from the bottom up to securely wrap the filling inside. Lightly spray the outside of each wrapped burrito with cooking spray.

Place the burritos seam side down in the heated skillet. Grill for about 3-4 minutes until golden brown and crispy. Flip and grill the other side for an additional 3-4 minutes.

Remove the burritos from the skillet and cool for a minute. Cut each burrito in half to reveal the layers.