Slice chicken breasts in half. Lay breasts on cutting board and brush both sides of chicken with olive oil. Season with salt and pepper to taste.
Place chicken in container and mix in 3 cloves of garlic, juice of 1/2 of a lime, and 1 tbsp of finely chopped cilantro. Cover container and let marinate in fridge for at least 2 hours.
Slice peppers and onions thinly. Coat with olive oil and salt to taste. Place on grilling pan (if pan has holes, use aluminum foil under the veggies).
Turn grill on to 500 degrees. Once grill reaches 500, turn down to 450 and place veggies pan on grill.
Grill veggies until tender, stirring occasionally, about 10-12 minutes.
Place chicken directly on grill. Heat until cooked through, about 2 minutes per side.
Place andouille sausage on grill and cook until heated through.
Chop chicken and sausage into bite sized pieces.
Time to prepare the burritos ... lay down tortilla and fill with beans, rice, red salsa, onions, peppers, sausage and chicken. Fold top and bottom of burrito in and roll.
Turn oven on to high broil. Line baking sheet with aluminum foil.
Place burrito on foil, cover with salsa verde and cheese. Broil until cheese is melted and slightly brown, about 2 minutes.