In a large bowl, combine the shredded chicken, cooked rice, shredded cheese, black beans, corn, salsa, taco seasoning, salt, and pepper. Use a spatula to mix everything until evenly coated and well combined.

Heat a dry skillet over medium heat. Once hot, warm each tortilla for about 20 seconds on each side to make them pliable.

Lay one tortilla flat on your workspace. Add about 1/2 cup of the chicken mixture on the bottom third of the tortilla. Fold in the sides and then roll up from the bottom to create a tight burrito. Repeat this process for the remaining tortillas.

At this point, you can either place the burritos in an airtight container in the fridge for meal prep or heat them in the skillet for about 2-3 minutes per side until golden and heated through.