In a large skillet over medium heat, add a splash of oil. Once hot, add the diced bell peppers and onion. Sauté for about 5-7 minutes until the vegetables are tender.

In a bowl, combine the shredded chicken, sautéed vegetables, ranch dressing, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly coated.

Heat the flour tortillas in a dry skillet or microwave until warm and pliable.

Place a generous portion of the chicken and bell pepper mixture in the center of each tortilla. Sprinkle with shredded cheese.

Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top to enclose the filling.

In the same skillet, place the burritos seam-side down. Cook for about 2-3 minutes on each side until golden brown and the cheese is melted.

Remove from the skillet, slice in half if desired, and garnish with fresh cilantro. Serve with extra ranch dressing on the side for dipping.