Equipment: A large rectangular baking dish or casserole, toothpicks

1. Preheat the oven to 400ºF. Heat 2 tablespoons oil in large skillet over medium heat. Add chicken breasts and cook, undisturbed for 7 minutes on one side. Turn and cook on the other side about 7-8 minutes more (or until chicken is no longer pink when you cut into the thickest part). Transfer the chicken to a cutting board and shred it. (or skip this step and use 5 cups of poached chicken or leftover cooked chicken)
2. In a mixing bowl, toss the shredded chicken with the BBQ sauce and set it aside.
3. In another mixing bowl, combine the chopped tomatoes, onion and cilantro.
4. Place about 1/2 cup of chicken in the center of a tortilla; next add a heaping tablespoon of the tomato mixture, and then add about 3 tablespoons of shredded cheese. To make an envelope for the filling, first fold over the sides, and then roll the burrito up and secure it with a toothpick, and place it in the baking dish. Repeat with the remaining tortillas and fillings. You should have 10-12 burritos depending on how you stuff them.
5.  Bake the burritos for 10-14 minutes until they're heated through and the cheese is melted.
6. Serve them warm from the oven, with cilantro or chopped scallions sprinkled on top, if you like.