Southestern Chicken and Black Bean Burritos

4 boneless, skinless chicken breasts
1 tsp ground cumin1 tsp chili powder
a couple shakes cayenne pepper sauce, such as Frank's Red Hot or Tabasco
1 Tbsp extra-virgin olive oil
1/2 medium spanish onion chopped (I just used regular yellow onion)
2 cloves garlic, minced
1 can (15 oz.) black beans, drained and rinsed
3 Tbsp smoky barbecue sauce
Kosher salt and freshly ground black pepper, to taste
1 heart of romaine, shredded6 scallions, thinly sliced
2 tomatoes, seeded and chopped
4 large flour tortillas, flavored or plain
Rub chicken with cumin, chili powder, and cayenne sauce. Heat a griddle pan to high. Cook chicken breasts 4 minutes on each side and remove from heat.While chicken is cooking, heat a skillet over medium-high heat. Go once around the pan with oil. Cook onions and garlic until onions are soft, about 5 minutes. Add beans and barbecue sauce. Chop cooked chicken breasts and drop into barbecued beans. Heat mixture through. Season with salt and pepper.Place a tortilla on a plate and pile chicken and beans in center. Top with lettuce, scallions, and tomatoes. Wrap, roll, and repeat with remaining tortillas and filling. Serve with chips and salsa.