In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, corn, diced tomatoes, and taco seasoning. Mix well until all ingredients are evenly distributed. Season with salt and pepper to taste.

Lay a flour tortilla on a flat surface. Spoon about 1 cup of the chicken mixture onto the center of the tortilla.

Top the chicken mixture with a handful of shredded cheese, a few slices of avocado, a dollop of sour cream, and a sprinkle of fresh cilantro.

To wrap the burrito, fold the sides of the tortilla inward over the filling, then roll the tortilla from the bottom up to enclose the filling completely. Repeat with the remaining tortillas and filling.

If desired, heat a skillet over medium heat. Place the wrapped burritos seam-side down in the skillet and cook for about 2-3 minutes on each side, until golden brown and crispy.

Remove the burritos from the skillet and let them cool slightly before slicing in half. Serve with lime wedges on the side for squeezing over the burritos.