Season the Chicken: Chicken pieces are placed into a bowl and coated with salt, pepper, chili powder, cumin, smoked paprika, and oregano. Everything is mixed gently so seasoning reaches all sides.
Cook the Chicken: Olive oil is heated in a large pan over medium heat. Chicken gets added and stirred slowly. Garlic joins the pan and cooks until fragrant. Water is poured in to keep moisture steady.
Add Vegetables: Chopped onion and red bell pepper are stirred into the pan. Softening happens gradually while flavors blend together. Cooking continues until chicken stays tender.
Warm the Fillings: Refried beans, Mexican rice, and corn are warmed separately so everything stays hot during assembly. This step makes wrapping easier later.
Heat the Tortillas: Flour tortillas are warmed in a dry pan until soft and flexible. This helps prevent tearing while rolling.
Assemble the Burritos: Chicken filling gets spooned down the center of each tortilla. Beans, rice, corn, cheese, salsa, sour cream, and nacho cheese sauce are layered carefully.
Wrap and Serve: Sides of the tortilla are folded inward, then rolled tightly. Burritos are served warm while cheese stays melty.
