Make the creamy chipotle sauce by adding the mayo, chipotle peppers in adobo, adobo sauce, chili powder, sugar, salt, garlic powder, onion powder, and paprika to a blender. Blend until smooth and set aside or chill.
Prepare your fillings: cook the seasoned rice according to the packet instructions. Simmer the ground beef in water with taco seasoning until fully cooked and soft.
Warm a burrito-size tortilla in a skillet. Spread a spoonful of Fritos jalapeño cheddar dip and a sprinkle of shredded cheddar cheese in the center.
Place a taco-size tortilla directly over the melted cheese layer.
Add a scoop of the seasoned rice, the prepared taco meat, a drizzle of your homemade chipotle sauce, and sour cream onto the smaller tortilla.
Carefully fold and wrap the tortillas into a tight burrito shape.
Toast the wrapped burrito in a dry skillet over medium heat on both sides until lightly browned and crispy.
Cook it hands-free.
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