1. Preheat your grill to medium-high heat. While it’s heating up, pat the chicken breasts dry with paper towels.
2. In a small bowl, mix together the olive oil, chipotle chili powder, garlic powder, onion powder, cumin, salt, and pepper. Rub this mixture evenly over the chicken breasts.
3. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing into strips.
4. Warm the flour tortillas on the grill or in a dry skillet for about 30 seconds on each side until pliable.
5. To assemble the burritos, lay each tortilla flat and start by spreading a spoonful of chipotle ranch dressing in the center.
6. Layer with slices of grilled chicken, a scoop of rice, black beans, shredded cheddar cheese, cilantro, and red onion. Add any optional toppings you desire.
7. Fold in the sides of the tortilla and roll it tightly from the bottom up, ensuring the filling is enclosed.
8. Place the burritos seam side down on a warm grill or skillet to seal for about 1-2 minutes, then serve immediately.

As you craft each burrito, imagine yourself in a bustling Mexican kitchen where each dish is a labor of love — a tradition I carry forward from my family to yours.