Preheat your oven to 375°F (190°C).

Drizzle olive oil over the chicken breasts and rub it in to coat thoroughly. Season the chicken with garlic powder, onion powder, paprika, cumin, salt, and black pepper.

Place the seasoned chicken on a baking sheet lined with parchment paper and bake for 20 to 25 minutes or until the internal temperature reaches 165°F (74°C).

While the chicken is baking, prepare the creamy filling by mashing the avocados in a bowl, mixing in lime juice. In another bowl, combine ranch dressing and sour cream until smooth.

Once the chicken has cooled enough to handle, shred it into bite-sized pieces.

Warm the flour tortillas briefly in a dry skillet over medium heat, about 30 seconds on each side.

Assemble the burritos by spreading a layer of the ranch mixture on each tortilla. Add shredded chicken, avocado mixture, cheeses, lettuce, tomatoes, and cilantro.

Roll the burritos tightly and crisp the edges in a skillet over medium heat for 1-2 minutes per side if desired.

Serve warm and enjoy!