Preheat your grill or grill pan to medium-high heat.

In a small bowl, combine chipotle ranch dressing, olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper to create the marinade.

Pound the chicken breasts to an even thickness for quicker and more uniform cooking.

Coat the chicken breasts thoroughly in the marinade and let sit for 10-15 minutes while the grill heats up.

Grill the chicken breasts for 5-7 minutes per side or until they reach an internal temperature of 165°F (74°C). Remove from heat and let rest for 5 minutes, then slice into thin strips.

Warm the flour tortillas on the grill for about 30 seconds on each side, or until soft and pliable.

Assemble the burritos by layering rice, grilled chicken strips, shredded lettuce, shredded cheddar cheese, diced tomatoes, and black beans in the center of each tortilla.

Drizzle additional chipotle ranch dressing over the fillings and add sour cream or guacamole if desired.

Fold the sides of the tortilla inward, then roll tightly from the bottom to form a burrito.

Serve immediately or wrap in foil for an on-the-go meal.