# What You’ll 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
# How-To Steps:
01 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 pound thinly sliced chicken breast 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 to 7 minutes until golden and cooked through.
02 - Add sliced red and green bell peppers to the skillet with the cooked chicken. Sauté for 3 to 4 minutes until peppers are just tender.
03 - Warm 4 large flour tortillas in a dry skillet or microwave until soft and pliable.
04 - Layer each tortilla with 1/4 cup cooked rice, chicken mixture, sautéed peppers, 2 tablespoons ranch dressing, and 1/4 cup shredded cheddar cheese.
05 - Roll each burrito tightly, folding in the sides as you go to create a secure seal.
06 - For a crispy finish, toast the burritos seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until golden brown.
07 - Garnish with chopped fresh cilantro if desired and serve immediately with salsa, guacamole, or additional ranch dressing on the side.
