In a large bowl stir the rice, chili powder, cumin and garlic salt until combined. Add in the chicken, black beans, green onions, cilantro, and lime juice. Stir together to combine.
Sprinkle some cheese over a tortilla, leaving 1/2-inch border around edges, then dollop about 3-4 dots of sour cream over the cheese.
Add some chicken/rice mixture (about 1/3 cup) and arrange down the center of the tortilla.
Fold up burrito style (fold in sides and then roll up from the bottom) or just fold into a wrap style. Repeat with remaining tortillas.
Spray both sides of each burrito with cooking spray and place in a skillet pan over medium-high heat. Cook for 3-4 minutes on each side or until desired crispiness.
Serve with salsa, sour cream, and guacamole!