Boil Chicken
Place chicken breasts in a pot of hot water. Boil for 15 minutes or until almost fully cooked and easily shreddable. Remove, let cool slightly, and shred the meat.

Simmer Chicken Filling
Heat 1 tablespoon olive oil in a large pan over medium heat. Sauté the diced yellow onion and minced garlic for 2 minutes. Add the shredded chicken, chicken broth, salsa, taco seasoning, and lime juice. Season with salt and pepper.

Cook
Bring to a boil, then reduce to a simmer. Cook for 5 minutes until most of the liquid has absorbed into the chicken.

Sauté Veggies
In a separate pan (or the same one, cleaned), heat 1 tablespoon olive oil on high heat until it smokes slightly. Add the sliced peppers and red onion. Season with salt and pepper. Sauté for about 2 minutes, stirring often, until sizzling and charred but still crisp. Set aside.

Prep Guacamole & Beans
Mash the avocados and mix with the red onion, lime juice, garlic, salt, and pepper. Warm the drained pinto beans in a small saucepan (or serve room temp).

Assemble
Lay out the tortillas. In the center of each, layer the chicken mixture, sautéed veggies, pinto beans, cheese, and a dollop of guacamole/sour cream.

Roll
Fold the sides of the tortilla in, then bring the bottom flap up and over the filling, tucking it tight as you roll forward.

Toast (Crucial Step)
Place the rolled burrito seam-side down in a hot skillet over medium-high heat. Fry for 1–2 minutes per side until the tortilla is golden and crispy. This seals the burrito and adds crunch.

Serve
Slice in half with a sharp knife and serve hot.