Preheat the Ninja Foodi on broil for 10 minutes with the grill grate on the flat side on or use the rack on the low position.
Spread about 2 tablespoon of refried beans on the right side of a 10" flour tortilla. Top with about ¼ cup Mexican Rice, 2 tablespoon of shredded Mexican Cheese, hot sauce if using, and finally about ¼ cup of Mexican Shredded Chicken.
To roll the chimichanga, fold the flour tortilla over the fillings and pull it back towards you so you get a tight roll. If you have filling that is coming out of the ends, you have overstuffed your tortilla and it will be difficult to seal completely. Remove some of the filling if this happens. Fold each end towards the center and then finish rolling. *See quick video in post for demonstration
Spritz the flat size of the grill grate with oil and place the chimichanga seam side down and spritz the top with oil. Close the TenderCrisp lid and Air Crisp on 375°F for 5 minutes, flip and spritz again if needed and Air Crisp another 5 minutes. If using the rack instead of the grate, spritz the seam side of the chimichanga before placing it on the rack.
Remove and allow to cool for a few minutes on a cooling rack.