Begin by heating 1 tablespoon of avocado or olive oil in a large skillet over medium heat. Once hot, add 8 ounces of ground chicken, ½ cup chopped red bell pepper, ⅓ cup chopped white onion, and 1 tablespoon finely chopped jalapeño (if using). Cook for 7–8 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are softened.

Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of chili powder, ½ teaspoon of kosher salt, and ½ teaspoon of ground cumin over the cooked chicken and vegetables. Stir well and continue cooking for an additional 1–2 minutes.

Next, incorporate 1 cup of cooked rice along with ¼ cup of salsa verde and 1 tablespoon of chipotle sauce. Mix thoroughly and taste to adjust seasoning.

Lay out an extra-large flour tortilla flat. Add a generous scoop of the chicken mixture, topped with ½ cup of shredded cheddar cheese and ½ cup of shredded Monterey Jack cheese. Fold over the sides and roll tightly from the bottom up.

In the same skillet, place the rolled burritos seam-side down over medium heat. Toast for 3–4 minutes on each side until golden brown and crispy.

Remove from the skillet and serve immediately with sour cream, salsa, guacamole, or a side of beans and chips.