A satisfying wrap with seasoned chicken, bell peppers, cheddar cheese, and rice in a soft tortilla.
# 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
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat until shimmering.
02 - Add sliced chicken and season with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Cook for 5-7 minutes until golden and cooked through, stirring occasionally.
03 - Add red and green bell peppers to the skillet and sauté for 3-4 minutes until just tender, maintaining medium-high heat.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable for assembly.
05 - Layer each tortilla with cooked rice, chicken mixture, sautéed peppers, ranch dressing, and shredded cheddar cheese in the center.
06 - Roll up each burrito tightly, folding in the sides as you roll to seal the filling securely.
07 - Place burritos seam-side down in a dry skillet over medium heat and toast until golden brown, approximately 1-2 minutes per side.
08 - Transfer to serving plates and garnish with chopped cilantro if desired. Serve immediately with accompaniments.
