In the center of the tortilla, add ¼ cup of cheese. Then add all of the chicken, topped with the salsa. Next, add the broccoli florets and sprinkle on the remaining ¼ cup of cheese.

Roll the burrito tightly, starting from the bottom, and tucking in the sides, until it’s formed into a neat bundle.

Heat a pan over medium-low heat and spritz with the cooking spray. Add the burrito, seam side down, and cover with a lid. Cook until the bottom of the burrito is lightly browned and crisp, about 3-5 minutes. Flip on the other side. Gently press with a spatula to flatten slightly, cover and cook until browned and crisp about 2-3 minutes more. Cooking the burrito on medium low heat and with a lid, will give the cheese a chance to melt and the broccoli to steam perfectly. Enjoy while hot.