In a large bowl, combine the shredded chicken, drained pinto beans, and cooked rice. This creates your protein and carbohydrate foundation. I like to use freshly cooked rice while it's still warm so it absorbs the flavors better, but room-temperature rice works fine too.

To the chicken and bean mixture from Step 1, add the enchilada sauce, diced green chiles, and all dry seasonings (cumin, oregano, chile powder, garlic powder, salt, and pepper). Stir until everything is evenly distributed and well-coated. Finish with fresh lime juice and chopped cilantro, stirring gently to combine. For the best brightness, I always use freshly squeezed lime juice rather than bottled—it makes a noticeable difference in the final flavor.

Lay a warmed flour tortilla flat on your work surface. Place 1/4 cup of the cheese blend in the center, then top with 1/2 cup of the filling mixture from Step 2. Fold the tortilla into thirds—fold one side in, then the opposite side over, creating an envelope-like packet. Press gently and evenly to compress the filling so it holds together during cooking. I find that slightly warming the tortillas first makes them much more pliable and less likely to tear during folding.

Heat a large skillet or griddle to medium-high heat (around 350°F if using an electric skillet, or medium-high on stovetop). Lightly coat the seam side of each folded wrap with cooking spray, then place seam-side down in the hot pan—the spray helps them brown beautifully and prevents sticking. Cook for 2-4 minutes until the bottom is golden brown and crispy, then carefully flip and cook the other side for 2-4 minutes more until the cheese inside has melted and the tortilla is golden. Work in batches if needed to avoid overcrowding.

Transfer the cooked wraps to a serving plate. Serve while warm with your preferred toppings such as sour cream, additional cilantro, jalapeños, or extra enchilada sauce on the side.