Directions

1. Heat a large nonstick frying pan (preferably 12 to 14 inches) over medium heat. Warm tortillas in pan 1 at a time on each side, turning once, until warm, 30-60 seconds total. Transfer to a work surface, stacking them as you go. Drape tortillas with a towel to keep warm.
2. Meanwhile, in a large microwave-safe bowl, combine 1/2 cup salsa, the sour cream, salt, and cumin. Stir in chicken until evenly coated. Microwave on high, stirring occasionally, until mixture is steaming and hot to touch, about 4 minutes.
3. Set out tortillas side by side and top each with one-quarter of the warm chicken mixture, arranging filling in a rectangle about 3x5 inches that’s about 2 inches from an edge of the tortilla. Top with cheese, avocado, and chopped cilantro. Fold in sides and roll burritos, tucking in tortillas.
4. Heat olive oil in the frying pan over medium-low heat. Place burritos in frying pan with seam side down (if they don’t all fit at the same time, heat them in two batches). Cover pan and heat burritos, turning every minute or so, until an instant-read thermometer inserted into the center reaches 150°F and tortillas are crispy and golden brown, about 5 minutes total. If burritos start to brown too quickly before filling is hot, reduce heat to low.
5. Transfer burritos to a cutting board and cut in half with a serrated knife. Serve with cilantro sprigs and with more salsa.