Chop the onion and chicken breast into small pieces.

Boil the rice in water with a little salt. While the rice is cooking, sauté the onion and chicken in a skillet with 2 tablespoons of olive oil. When they are halfway cooked, add half the burrito seasoning packet and continue sautéing until fully cooked. Some recipes use 2 tablespoons of ground cloves instead of the seasoning, but in my opinion, the spice mix in the seasoning makes the dish tastier.

Rinse and drain the rice, then add it to the skillet with the chicken and onion. Add the remaining half of the seasoning packet and mix for about 2 minutes.

Add the diced tomatoes to the skillet and keep mixing until most of the liquid has evaporated.

Next, add the shredded cheese and stir the mixture. When the cheese has melted, add the crème fraîche (or whipped cream cheese), mix well, remove from heat, and let the mixture cool so it firms up (similar to croquette filling). If you prepare the filling a day ahead, it will turn out great.

Now, just fill the flour tortillas with some of the filling, fold them tightly, heat them briefly in the microwave, and enjoy!