Slice the chicken strips and bell peppers into thin strips for even cooking.

In a large skillet over medium heat, add a splash of oil and the seasoned chicken strips. Cook for about 5-7 minutes until fully cooked.

Add the sliced bell peppers to the skillet and sauté for another 3-4 minutes until slightly tender.

Stir in the ranch dressing and shredded cheese with the chicken and peppers. Heat through for 2-3 minutes until creamy.

Lay out each flour tortilla and spoon a generous amount of filling into the center. Roll up tightly.

Toast the assembled burritos in the skillet for 2-3 minutes on each side until crispy and golden brown.