Boil the rice in salted water and, once drained, set aside to cool.
Repeat with the chicken for 30 minutes and, once it has cooled, fray it and keep the stock aside.
Meanwhile, mix in a pan with a drizzle of oil, the garlic, peppers, chicken and tomato puree and cover everything with the stock previously set aside, letting it cook until dry.
At this point add the chopped parsley and sweet paprika to the mixture.
Finally, place the tortillas on aluminum foil and stuff them with the rice, salad, seasoned chicken and chili sauce.
Finally close the burritos by folding the two ends and roll them tightly.
Once you have repeated the process with all the burritos, reheat them a few minutes in the oven and serve them hot.