Make the chicken marinade

• Combine the olive oil, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, pepper, minced chipotle peppers in adobo, honey and lime juice in a bowl.
• Add the diced chicken and toss to coat.
• Let the chicken marinate so it builds flavor.

Sauté the peppers and onion

• Dice the yellow onion and red bell pepper.
• Spray a hot pan with cooking spray and add the vegetables.
• Sauté until softened, then season with salt and pepper.
• Remove the vegetables from the pan and set aside.

Cook the chicken

• Add the marinated chicken to the hot pan.
• Cook, stirring, until cooked all the way through.
• If there is too much liquid, add a cornstarch slurry to thicken it.

Combine chicken and vegetables

• Add the sautéed peppers and onion back into the pan with the chicken.
• Stir everything together until well combined.

Assemble the burritos

• Lay out the low-calorie tortillas.
• Spoon the chicken and vegetable mixture onto each tortilla and top with the Mexican cheese.
• Fold each into a burrito.

Toast the burritos

• Place the burritos in a pan over medium-high heat.
• Cook until golden brown on both sides.

Blend the chipotle ranch

• Add the Greek yogurt, ranch seasoning, chipotle peppers in adobo, honey, lime juice and water to a blender.
• Blend until smooth.

Serve

• Serve the golden burritos with the chipotle ranch and chopped cilantro.