Chicken Burrito Filling
In a medium saucepan, heat olive oil over medium high heat. When oil is hot, add onion and garlic. Stir. Cook until softened, about 3 to 4 minutes. Add chili powder and cumin. Continue to cook and stir until fragrant, about 1 minute.

Add kidney beans, tomatoes and 1/4 cup water. Bring to a boil. Reduce heat to medium low and simmer, uncovered, until mixture is thickened, about 20 minutes.

Stir in shredded chicken. When chicken is heated through, add cilantro and remove from heat.

Assembly
Preheat oven to 375 degrees F.

Oil a medium baking dish (about 13-inch x 9-inch).

Add 1/3 cup of the chicken and bean mixture to the centre of each tortilla. Sprinkle with a little cheddar cheese. Roll up each tortilla and place seam side down in baking dish. Sprinkle burritos with cheese. Bake until cheese melts and lightly golden brown, about 5 to 10 minutes. Serve with tomato salsa, guacamole, lettuce and sour cream.

Alternatively, to serve: Warm tortillas and spoon about 1/3 cup of the chicken and bean mixture in the center of each tortilla. Top with cheese, lettuce and sour cream. Roll up tortillas and serve with salsa and guacamole.