# What You Need:
→ Chicken & Seasoning
01 - 1 pound boneless, skinless chicken breast, thinly sliced
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon chili powder
06 - Salt and pepper to taste
07 - 2 tablespoons olive oil
→ Vegetables
08 - 1 red bell pepper, thinly sliced
09 - 1 green bell pepper, thinly sliced
→ Burrito Fillings
10 - 1 cup cooked rice
11 - 1/2 cup ranch dressing
12 - 1 cup shredded cheddar cheese
→ Wrap & Garnish
13 - 4 large flour tortillas
14 - 1/4 cup chopped fresh cilantro, optional
# Directions:
01 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
02 - Add sliced chicken to the hot skillet and season with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until golden and cooked through.
03 - Add sliced red and green bell peppers to the skillet with the chicken. Sauté for 3-4 minutes until peppers are just tender-crisp.
04 - Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in damp paper towels and microwave for 45 seconds until soft and pliable.
05 - Lay each warm tortilla flat and layer with 1/4 cup cooked rice, chicken-pepper mixture, 2 tablespoons ranch dressing, and 1/4 cup shredded cheddar cheese in the center third of each tortilla.
06 - Fold the bottom third of each tortilla over the filling, then fold in the left and right sides tightly. Roll upward firmly to create a tight cylinder with the seam on the bottom.
07 - Place burritos seam-side down in a dry skillet over medium heat. Toast for 1-2 minutes per side until golden brown and crispy.
08 - Transfer burritos to serving plates and top with 1 tablespoon fresh chopped cilantro if desired. Serve immediately with salsa, guacamole, or additional ranch dressing on the side.
