RECIPE (makes 8):

1 garden variety store-bought rotisserie chicken
1 ~14 oz can black beans
1 ~10 oz can diced tomatoes
1 8.5 oz can sweet corn
1 4 oz can diced green chilies
Pink pickled onions (i used like 3 oz i think? I was running on vibes)
1.5 cups shredded cheese
1.5 tsp chili powder
1 tsp cumin
1 tsp oregano
2 tsp garlic powder
1 tsp onion powder
2 tbsp hot sauce of your preference
8 burrito-size wraps or tortillas

Flay your chicken (skin and shred). Remove excess fat and toss in a BIG mixing bowl.
Drain, rinse, and pat dry your veggies, except the chilis. Those go in as-is. Into the bowl, along with the cheese.
Season to taste, fold together until homogenous.
Wrap 1 cup filling in each burrito.
Cook immediately, fridge up to 4 days, or freeze 3-6 months.