Place the chicken stock, wild rice, extra virgin olive oil and a pinch of salt and pepper into a saucepot and bring to a simmer. Cook for 1-2 minutes on high heat then turn heat to low and place a tight fitting lid on the pot. Allow the rice to steam for approximately 30 minutes or until fully cooked. Once the rice is cooked, remove the lid and add the chives, parsley and basil and lightly fluff the rice.
Place the 2 tablespoons of olive oil and the sliced garlic into a sauté pan and then turn on the heat to medium-high. Allow the garlic to start toasting. Oonce lightly golden brown, immediately add the squeezed chopped spinach to the pan along with some salt and pepper and cook on high heat just until all the spinach is warmed through.
Mix the CHA! by Texas Pete and the barbeque sauce together and set aside.
Place the baked, smoked salmon onto a parchment-lined sheet tray and glaze the tops with the CHA! barbeque glaze. Place the salmon into the oven just long enough to warm the salmon through the center.
Warm the flour tortillas just long enough to make them pliable for rolling.
Smear 2 ounces of the garlic and herb flavored Boursin cheese onto the center of each flour tortilla.
Portion all of the herbed wild rice evenly onto the center of each flour tortilla on top of the cheese.
Portion all of the garlicky sautéed spinach evenly on top of the rice.
Place 4 ounces of the CHA! barbeque glazed salmon on top of each burrito.
Carefully roll up the burritos tucking the ends in tightly and then serve.