Heat a generous drizzle of avocado or olive oil in a large skillet over medium heat. Once shimmering, add the ground chicken along with diced red bell peppers, chopped white onion, and jalapeño, if using. Sauté for 7-8 minutes, stirring frequently, until the chicken is cooked through and the veggies are tender and fragrant.

Stir in the garlic powder, chili powder, kosher salt, and ground cumin with the chicken mixture. Continue to cook for an additional 1-2 minutes, allowing the spices to meld and intensify in flavor.

Incorporate the cooked rice, salsa verde, and chipotle sauce into the skillet with the chicken mixture. Stir everything together until evenly combined, ensuring the rice absorbs the wonderful flavors.

Lay an extra large flour tortilla flat on a clean surface. In the center, layer 1/4 cup of shredded cheddar cheese, followed by 1/2 cup of the chicken and rice filling, then another 1/4 cup of shredded Monterey Jack cheese. Carefully fold the sides over the filling and roll it up tightly from the bottom.

Preheat a nonstick skillet over medium heat. Place your burritos seam-side down in the skillet and cook for about 3-4 minutes per side, or until they’re golden brown and crispy.

Once toasted to perfection, slice your burritos in half and serve them warm with your favorite dips.