In a small bowl, mix the garlic powder, onion powder, paprika, cumin, salt, and pepper. Rub the seasoning mixture evenly over both sides of the chicken breasts (or thighs).
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the pan and let it rest for a few minutes. Then, slice or shred the chicken into bite-sized pieces.
Assemble the Burritos:
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them more pliable.
Spread a few tablespoons of ranch dressing in the center of each tortilla.
Layer the cooked chicken, sliced avocado, shredded cheese, lettuce, diced tomatoes, and red onion (if using). Add cooked rice for extra filling if desired.
Fold in the sides of the tortilla and roll it up tightly, making sure everything is wrapped inside.
Serve:
Optional: You can toast the burritos in the skillet. Place the burrito seam-side down in the skillet over medium heat for 1-2 minutes per side until golden and crispy.
Garnish with chopped cilantro, if desired.
Enjoy: Slice the burritos in half and serve with extra ranch dressing or salsa on the side.
