Add the canola oil to a cast iron skillet on medium heat, season the chicken with salt and cook for 4-5 minutes on each side before removing from the pan and adding in the onion and garlic to skillet, cooking for 1-2 minutes.
Add tomato paste, cumin, chili powder, oregano, salt, lime juice and water. Cook and stir until mixture comes to a slight boil. Reduce heat to low and cook for 5 to 8 minutes or until thoroughly heated while you chop the chicken finely and add it back into the pan to cook down with the mixture.
Remove from heat and let stand 15 minutes or until mixture comes to warm room temperature.
Lay tortillas out on a flat surface and divide the beans, chicken, rice, cheddar cheese and sour cream among the 8 tortillas. Fold each burrito-style.
To Reheat: Unwrap burrito from plastic wrap. Place on a microwave-safe plate. Microwave 2 to 3 minutes or until heated through.