Heat a large skillet over medium heat.
Warm each flour tortilla in the skillet about 1 minute per side until pliable, then transfer to a plate.
Place one warmed tortilla on a plate and layer about 1/4 of the shredded chicken down the center.
Top the chicken with about 1/4 cup cooked beans, a spoonful of pico de gallo, 2 tablespoons cooked rice, a sprinkle of Cheddar cheese, and a dollop of sour cream.
Squeeze a lime wedge over the fillings if desired, then fold in the sides and roll the tortilla tightly to form a burrito.
Repeat with the remaining tortillas and fillings, then serve immediately.
