In a nonstick skillet, heat 1 tablespoon of oil over medium heat. Add ground chicken, diced red bell pepper, and chopped white onion. Cook for 7–8 minutes until chicken is cooked and vegetables soften.

Stir in garlic powder, chili powder, salt to taste, and ground cumin. Cook for an additional 1–2 minutes to enhance flavor.

Add cooked rice, salsa verde, and chipotle sauce to the skillet. Mix well until rice is coated. Taste for seasoning and simmer for a couple of minutes.

Lay out tortillas. Sprinkle cheese in the center, followed by a sixth of the chicken and rice mixture. Fold sides in and roll tightly.

In the same skillet, lightly greased, place the burritos seam side down and toast for 3–4 minutes each side until golden and crispy.

Remove burritos once toasted, let rest for a minute, and then cut in half. Serve with sides like sour cream, salsa, or guacamole.