Season and Cook the Chicken: Pat the chicken breasts dry with a paper towel. In a small bowl, mix together the smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Rub this spice mix all over the chicken breasts. Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until cooked through and nicely browned.

Rest and Shred the Chicken: Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This is crucial for keeping it juicy. After resting, use two forks to shred the chicken, or simply dice it into small pieces.

Prepare the Fresh Fillings: While the chicken is resting, prepare the other components. In a medium bowl, mash the avocados with the lime juice and a pinch of salt. The lime juice not only adds flavour but also helps prevent the avocado from browning too quickly.

Combine the Rice Filling: In a separate bowl, combine the cooked rice, diced red onion, and chopped coriander. Give it a good mix.

Warm the Tortillas: Gently warm the tortillas one by one in the now-empty (but not wiped) frying pan for about 20-30 seconds per side. This makes them pliable and easier to roll. Alternatively, you can wrap them in a damp tea towel and microwave for 30 seconds.

Assemble the Burritos: Lay a warm tortilla flat. Spread a tablespoon or two of ranch dressing down the centre. Top with a quarter of the rice mixture, a quarter of the shredded chicken, a quarter of the mashed avocado, and a generous sprinkle of grated cheddar. What works best for me is leaving a 2-inch border at the edges to avoid over-filling.

Fold Like a Pro: Now, fold your burrito. Fold in the two sides first, then tightly roll the bottom edge up and over the filling, tucking as you go. For a great visual guide, you can check out this simple tutorial on how to fold a burrito.

Toast to Perfection: Place the folded burrito seam-side down in the warm, dry frying pan over a medium heat. Toast for 2-3 minutes until golden brown and crisp. This helps to seal the burrito. Flip and toast the other side for another 2-3 minutes until the cheese is wonderfully melty and the outside is golden. Repeat with the remaining burritos. Serve immediately.