Buffalo Chicken Burrito

Instructions

1. Start by heating the olive oil in a large skillet over medium-high heat.
2. Season the cubed chicken breast with salt and pepper.
3. Add the chicken to the skillet and cook for about 10-12 minutes or until no longer pink in the center and golden brown on the outside. Stir occasionally for even cooking. Tip: Avoid overcrowding the pan to allow the chicken to sear properly.
4. Reduce the heat to low, pour the buffalo sauce over the chicken, and stir well. Allow it to simmer for 3-5 minutes, ensuring the chicken is well coated with the sauce.
5. Warm the tortillas by placing them in a clean, dry skillet over medium heat for about 30 seconds per side, or until soft and pliable. Alternatively, wrap them in a damp paper towel and microwave for 20-30 seconds.
6. To assemble the burrito, lay a tortilla flat on a clean surface. In the center, add 1/4 cup of cooked white rice, followed by an equal portion of the buffalo chicken mixture.
7. Top the chicken with 2 tablespoons of shredded cheddar cheese, a handful of shredded lettuce, a spoonful of diced tomatoes, a few pieces of diced red onion, and a drizzle of ranch or blue cheese dressing.
8. Fold in the sides of the tortilla over the filling, then roll it up tightly from the bottom. Tip: Tuck in the sides as you roll to help keep everything inside.
9. Repeat the filling and rolling process with the remaining tortillas and ingredients.
10. Slice the burritos in half and serve immediately while warm with extra buffalo sauce or dressing on the side if desired.