Let’s dive into crafting these burritos. I find that cooking can be so soothing—it’s like a mini retreat from the chaos of life. Follow these steps for a seamless cooking experience:

1. Begin by marinating the chicken. In a small bowl, mix olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub this mixture over the chicken breasts and let them marinate for at least 20 minutes.
2. Preheat your grill to medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Let it rest for a few minutes before slicing it thinly.
3. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, just enough to make them pliable.
4. Assemble the burrito by layering rice, black beans, sliced grilled chicken, shredded lettuce, cheddar cheese, diced tomatoes, and cilantro on each tortilla.
5. Drizzle chipotle ranch dressing over the fillings, then fold in the sides of the tortilla and roll it up tightly.
6. To serve, slice the burrito in half and enjoy immediately, or wrap it in foil to keep warm.

Remember, the key to a perfect burrito is in the roll—tight enough to keep everything in, but not so tight that it bursts open. A skill I perfected over countless family taco nights!