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1
If the chicken is frozen, run it under hot water so you can remove the packaging.
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2
Place the chicken on a microwave-safe plate and microwave, uncovered, on high power for 3 minutes to partially defrost.
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3
Meanwhile, peel and dice the onion and set it aside.
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4
Heat the oil in a 12-inch skillet over medium heat.
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5
While the oil is heating, cut the chicken (fresh or partially defrosted) into bite-size pieces, adding them to the pan as you cut.
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6
When all of the chicken has been added, cook, stirring occasionally, for 2 minutes.
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7
Add the garlic and onion to the skillet.
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8
Continue cooking, stirring frequently, until the chicken is no longer pink in the center, 3 to 4 minutes more.
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9
Meanwhile, rinse and drain the beans.
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10
When the chicken is cooked through, add the beans and barbecue sauce to the skillet and stir well to coat the chicken with the sauce.
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11
Sprinkle the cheese evenly over the mixture and continue to cook, without stirring, until the cheese melts, 2 to 3 minutes.
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12
Meanwhile, stack the tortillas on a microwave-safe plate and microwave until warm, following the package directions, 3 to 5 minutes.
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13
To serve, spoon some of the chicken mixture onto the center of each tortilla and add a dollop of sour cream, if desired.
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14
Tuck in one end and roll up the tortillas burrito-style.
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15
You can use 2 cups Perfect Poached Chicken, Poached Chicken Thighs, or Great Grilled Chicken Breasts, defrosted if frozen.
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16
Add in Step Or use 2 cups Chunky Seasoned Chicken, defrosted if frozen.
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17
Omit the onion, oil, and garlic.
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18
Begin the recipe at Step 5, adding the Chunky Seasoned Chicken with the beans and barbecue sauce in Step 6; cook until heated through.
