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 and then to low heat. Place a tight fitting lid on the pot and 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 a large sauté pan on medium to high heat and add the 2 tablespoons of olive oil. Once heated, add the red onion, bell peppers and the mushrooms at the same time and sauté the vegetables for approximately 3-5 minutes, until they have softened, stirring often to prevent them from burning. Season them with salt and pepper.
Next, add the fresh thyme to the vegetables and continue to cook for 1 minute more before adding the shaved beef.
Turn heat to high and fry the shaved beef with the vegetables until the beef is fully cooked, mixing often and breaking apart the beef throughout the cooking process.
Once the beef and vegetables are all fully cooked add the Texas Pete® Fiery Sweet Wing Sauce. Remove from heat.
Warm up the flour tortillas just long enough to make them pliable for rolling.
Portion all of the rice mixture evenly in the center of each of the 5 flour tortillas.
Portion the steak and vegetable mixture evenly over the rice.
Crumble 2 ounces of goat cheese onto each burrito and carefully tuck the ends in. Roll tortillas up tightly and serve.