Step 1

Shred or dice 1 pound cooked chicken into bite-sized pieces (about 3 cups).

Step 2

Trim and cut 1 medium yellow onion and 1 medium red bell pepper into 1/4-inch-thick strips (about 1 cup each). Mince 2 garlic cloves. Finely grate the zest of 1 medium lime; juice the lime (about 2 tablespoons). Coarsely chop the leaves and tender stems of 4 fresh cilantro sprigs (about 1 tablespoon). Drain and rinse 1 (about 15-ounce) can pinto beans.

Step 3

Place the cilantro, lime zest, 1 tablespoon of the lime juice, 1 cup warm cooked white rice, and 1/2 teaspoon kosher salt in a small bowl, and stir to combine.

Step 4

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until simmering. Add the onion and bell pepper and sauté until tender and golden-brown, 4 to 5 minutes. Transfer to a plate.

Step 5

Return the skillet to the stovetop, and reduce heat to medium-low. Add the chicken, beans, garlic, remaining 1 tablespoon lime juice, 3/4 cup jarred tomato salsa, and 2 teaspoons taco seasoning. Simmer until heated through and the liquid evaporates, 1 to 2 minutes. Remove the pan from the heat.

Step 6

Stack 4 large flour tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave until warm, about 30 seconds.

Step 7

Working with 1 tortilla at a time, layer 1/4 cup of the shredded Mexican-blend cheese, 1/4 cup of the rice, 3/4 cup of the chicken mixture, heaping 1/4 cup of the peppers and onions, and 1 tablespoon of the sour cream across the center of the tortilla. Fold the bottom tightly up over the filling, then fold in the sides and roll up tightly. Repeat with remaining tortillas and filling. Cut in half crosswise and serve with guacamole and more salsa if desired.