In a medium pot set over medium-high heat, combine rice, broth, turmeric, garlic, salt and pepper. Cover. Reduce heat and simmer for 20 to 25 mins or until rice is tender and most of the broth is absorbed. Remove from heat. Let stand covered for 5 mins. Fluff with a fork.
In a large skillet set over medium heat, cook burritos, in batches, for 1 to 2 mins per side or until tortillas are lightly toasted.
Spread 1 tbsp hummus and 1 tbsp tzatziki down the center of each warmed tortilla. Top 1/4 cup lettuce, 1/4 cup rice, 1/4 cup chicken, 2 tbsp cucumbers, 2 tbsp tomatoes, 1 tbsp onion and 2 tbsp feta. Fold the tortilla sides inwards, then fold top and bottom sides holding each fold as you roll into a tight wrap.
Alternatively, grill burritos in panini press if preferred.
Substitute tzatziki sauce with aioli, sour cream, guacamole or salsa if desired.
For loaded Greek burrito, add chopped black olives, lettuce and with Greek seasoning blend.
If desired, grill burritos in panini press before serving.