Add onion, and jalapeño to a lightly oiled sauté pan.
Season with salt and pepper, then cook until onions are translucent.
Once it is are fully cooked add in shredded chicken
Mix together until fully combined.
Remove chicken from the heat.
Rinse the pinto beans and place in a small sauce pan heat on medium until hot.
Using a medium-sized ice cream scooper.
Scoop out 1 portion of rice and 1 portion of chicken and place on flour tortilla.
Top with cheese blend, beans, cilantro and some red enchilada sauce.
Then roll tightly into a burrito.
Brush the top of the burrito with butter.
Preheat the air fryer to 360ºF
Place burrito into Air fryer dish flap side down to create a seal.
Cook for 6-7 minutes or until golden brown.
Top with sour cream, enchilada sauce and pico de gallo.