Preparation

• Heat olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion, then cook for 5-7 minutes until they're soft and slightly charred. Season with salt and pepper.
• In a medium bowl, mix the sour cream and ranch seasoning together to create a creamy ranch sauce.
• In a large mixing bowl, toss the shredded chicken with the ranch sauce until everything is evenly coated.
• Warm the tortillas slightly in the microwave or on a dry skillet to make them easier to roll.
• Lay out each tortilla and evenly divide the ranch chicken, sautéed peppers and onions, and cheddar cheese among them. Roll up tightly, folding in the sides to keep everything inside.
• Heat a skillet or grill pan over medium-high heat and lightly coat with cooking spray or butter. Grill each burrito for 2-3 minutes per side until golden and crispy. Serve warm with cilantro if you like.