1 pound chicken breast, diced into bite-sized pieces
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Burritos:
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
2 cups cooked rice
6 large flour tortillas
1 cup shredded cheddar cheese
1/4 cup ranch dressing
Fresh cilantro, chopped (optional)
Instructions
Cook Rice: Prepare 2 cups of rice according to package directions. Set aside.
Season Chicken: Toss diced chicken with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper.
Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 6-8 minutes until golden and cooked through (165°F internal temperature). Remove and set aside.
Cook Peppers: Add sliced bell peppers to the same skillet. Cook 4-5 minutes until tender-crisp. Return chicken to the skillet and toss together.
Warm Tortillas: Heat tortillas in the microwave for 20-30 seconds or in a dry skillet.
Assemble: Place 1/3 cup rice down the center of each tortilla. Top with chicken and pepper mixture, cheddar cheese, ranch dressing, and cilantro.
Roll: Fold in the sides, then roll from bottom to top, tucking tightly.
Optional Toast: Place seam-side down in a skillet over medium heat. Cook 2-3 minutes per side until golden and crispy.