sour creamcreamy blue cheese dressing or ranch dressing for dipping
In a small saucepan, add trimmed 1 chicken breast and enough liquid to cover. Cook over medium heat until cooked through. The meat should no longer be pink. Return to liquid and continue cooking if needed. Remove chicken and shred. Transfer to a large bowl, sprinkle with pepper, salt and celery seed. Mix well. Set aside.
Heat olive oil over medium low heat in a medium skillet. Add celery, onions and 1 cup of black beans (or all if you do not want any for a side). Stir for several minutes until onions are translucent. Add to chicken.
Cook brown according to package directions. Transfer to chicken and bean mixture, reserving a portion to eat on the side if desired.
Mix chicken, beans and rice together well. Add 1/2 cup buffalo sauce to filling and mix well to coat completely.
Add 2 large cookie scoops worth of filling to the center of your tortilla. Fold top over the filling, then both sides followed by the bottom. Secure with a toothpick. Repeat with remaining filling and tortillas.
In a large pan, heat oil to 350°F. Add one burrito at a time, holding gently with tongs. Cook until golden. Remove and wrap in a paper towel while cooking the remaining burritos.
Serve hot with optional dipping sauces, beans or rice.