Sauté Veggies:
In a skillet over medium heat, heat olive oil. Add bell peppers and onion. Season with garlic powder, paprika, salt, and pepper. Cook until softened, about 5-6 minutes.

Add Chicken:
Stir in cooked chicken and cook until heated through, about 2-3 minutes. Remove from heat and let cool slightly.

Assemble Burritos:
Warm tortillas. Spread a spoonful of ranch dressing in the center of each tortilla. Top with chicken and pepper mixture, sprinkle with shredded cheese, and add optional toppings if desired.

Roll Burritos:
Fold in sides, then roll tightly from the bottom up to form burritos.

Toast (Optional):
For extra crispness, toast burritos in a skillet or on a panini press for 2–3 minutes per side until golden brown.

Serve:
Slice in half and serve warm with extra ranch or salsa on the side.