In a skillet over medium heat, brown the ground beef for about 8–10 minutes until no longer pink. Drain excess grease, add taco seasoning and a splash of water, and simmer for 5 minutes.

Warm the flour tortillas in a dry skillet over low heat or microwave them for about 20 seconds. Keep them covered with a clean towel to retain warmth.

On each warmed tortilla, layer cooked white rice, seasoned beef, nacho cheese sauce, sour cream, and chipotle sauce. Top with shredded cheeses before wrapping.

Heat a skillet over medium heat and add butter or oil. Place the assembled burrito seam-side down and grill for 3–4 minutes until golden, then flip and grill for another 3–4 minutes.

Remove from the skillet, let cool for a minute, slice in half, and serve with chipotle sauce or guacamole.