crispy chicken burrito

"This is definitely one that can go into our normal rotation" -my husband. good enough for me! My kids enjoyed these as well and as long as you have all the ingredients on hand its relatively easy.

crispy chicken burritos
from http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html

1 cup cooked mexican rice
1 cup cooked, shredded chicken. (I cooked the chicken with taco seasoning in a slow cooker for a few hours)
1 can black beans, rinsed and drained
2 cups shredded cheese
1 avocado (cut into squares)
Sour cream
6 burrito-sized flour tortillas

Mix rice with chicken and black beans. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Dot with sour cream and arrange avocado on top. Roll stuffed tortillas, folding sides in first and then folding end closest to you over, keeping it tight and making it into a burrito). Spray the tortillas all over with cooking spray.
Heat a panini maker. When ready, place two burritos at a time into panini press until heated through. You can also heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.