In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is fully cooked and golden brown, about 6-8 minutes.

Add the diced bell peppers to the skillet with the chicken and sauté for an additional 3-4 minutes until they are tender yet still crisp.

In a large mixing bowl, combine the cooked chicken and bell pepper mixture with the ranch dressing, cooked brown rice or quinoa, black beans, and shredded cheese. Mix well until everything is evenly coated.

Lay out the flour tortillas and divide the chicken mixture evenly among them. Roll the tortillas tightly, tucking in the sides to secure the filling.

Wrap each burrito in foil or place in airtight containers for easy storage in the fridge. These burritos can be kept in the refrigerator for up to 5 days.

To reheat, simply microwave for 1-2 minutes or heat on a skillet over medium heat until warmed through.