In a large skillet over medium heat, brown ground chicken along with chili powder, cumin, garlic powder and salt. Once cooked remove from heat and set aside.
Working with one tortilla at a top fill center with cooked rice, prepared chicken, cheddar cheese, beans, Pico de Gallo and sour cream. Fold in sides and tightly roll burrito. Follow by wrapping burrito in a similar manner with a 10 inch piece of Reynolds Wrap® Aluminum Foil. Repeat the above steps with remaining ingredients.
Preheat oven to 375°F. Arrange aluminum wrapped burritos on a baking sheet and bake on center rack for 20 minutes.
Serve cut in half along with extra salsa and sour cream.