In a medium bowl, toss the shredded rotisserie chicken with 1/3 cup BBQ sauce until well coated. Set aside.

Cook the rice according to package directions. While the rice cooks, heat olive oil in a large skillet over medium heat.

Add the diced bell pepper, jalapeño, and onion to the skillet. Cook, stirring occasionally, until softened, about 5 minutes.

Stir in the minced garlic and cook for 30 seconds more, until fragrant. Add the BBQ-coated chicken and cook 2 minutes to warm through. Remove from heat.

Warm the tortillas one at a time in a dry skillet or microwave for 15 seconds to make them pliable.

Lay a warm tortilla flat. Spread about 1/2 cup cooked rice down the center, then top with a generous portion of the chicken-veggie mixture.

Add a spoonful of black beans, a sprinkle of corn, and some crumbled cotija cheese. Add avocado slices if desired.

Drizzle with extra BBQ sauce and a dollop of sour cream. Fold the sides in, then roll tightly from the bottom, tucking as you go.

Slice in half diagonally and serve immediately, or wrap in foil for an easy grab-and-go lunch.