Cook the instant brown rice as directed on the package for two servings, using the water as called for on rice box and 1/8 teaspoon salt, but omitting butter if called for. When done, the rice should be tender and hot.

Meanwhile, in a medium microwavable bowl, mix the shredded cooked chicken breast, black beans, 1 cup old el pasoᵀᴹ thick n' chunky mild salsa and chili powder until evenly combined. Microwave on High 2 minutes or until hot, stirring after 1 minute so the chicken and beans heat through evenly.

Place the cooked rice in a large bowl; stir in the chopped fresh cilantro and lime juice until well blended and the rice is evenly coated and fragrant.

Heat the low-fat whole wheat tortillas as directed on package until warm and pliable. Spoon about 1/2 cup of the hot chicken and black bean mixture down the center of each tortilla. Top with about 1/4 cup of the cilantro-lime rice mixture and 2 tablespoons shredded reduced fat sharp cheddar cheese. Fold sides of tortilla toward center; fold ends over to form burritos. Serve burritos with additional salsa, if desired, ensuring the filling stays piping hot.