Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced red, yellow, and green bell peppers along with the sliced red onion.

Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender with lightly charred edges. Season with salt and pepper. The peppers should be soft but still slightly crisp with golden spots. If they begin to burn too quickly, lower the heat and add 1 tablespoon of water to the pan.

In a medium bowl, mix ½ cup sour cream with 1 packet ranch seasoning until smooth and creamy. If the sauce feels too thick, stir in 1–2 teaspoons of water or milk to loosen it slightly.

Place the shredded chicken in a large mixing bowl and pour the ranch sauce over it. Toss well so the chicken is evenly coated. The mixture should look creamy without heavy clumps of sauce.

Warm the tortillas so they’re easier to fold. Heat them in a dry skillet for about 20 seconds per side, or microwave them for 15–20 seconds wrapped in a damp paper towel. This helps prevent cracking when rolling.

Lay each tortilla flat on a clean surface. Evenly divide the ranch chicken mixture, sautéed peppers and onions, and shredded cheddar cheese among the tortillas. Place the filling slightly below the center, fold the sides inward, then roll from the bottom up to form a tight burrito.

Heat a skillet or grill pan over medium-high heat and lightly coat it with cooking spray or a small amount of butter.

Place the burritos seam-side down and cook for 2–3 minutes per side until golden and crispy. The tortilla should turn crisp and the cheese inside should begin to melt. If the burritos brown too quickly, reduce the heat to medium.

Transfer the burritos to a plate, sprinkle with chopped cilantro if desired, and serve warm.