Chicken and rice burritos is a dish my husband asks for over and over. I love it because it's easy and we can top it with anything we like. Don't have salsa, sour cream or cheese? Have a picky eater who doesn't like them? No worries! The toppings are delicious, but these burritos are still good without any toppings at all.
Bring a large pot of water to a rolling boil. Add the chicken breast and boil until fully cooked, about 20 minutes. Using 2 forks, shred the cooked chicken and set aside.
In a large skillet, add the shredded chicken, rice, water, taco seasoning, tomato sauce, diced tomatoes, and scallions*. Stir to combine and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes. Remove from heat and stir again.
Add approximately 1/2 cup filling to each tortilla and toppings you like, then roll burrito style.
* If you prefer a stronger onion taste, add the scallions after the filling is cooked.
Make-ahead Tip: The chicken breast can be boiled and shredded a day or two in advance. Be sure to store it in an air-tight container so it doesn't dry out.