Preheat the grill to 350°F. Season the chicken with salt and pepper, then cook until fully done, about 5-7 minutes per side. Alternatively, cook the chicken in a 375°F oven for 20-25 minutes. Remove from heat and set aside.

Slice the grilled chicken into thin strips. Set aside.

To make the chipotle mayo, finely chop the adobo chiles. In a small bowl, combine the chiles, mayonnaise, and lime juice. Mix well and set aside.

For the avocado ranch sauce, mash the avocado in a small bowl. Add the ranch dressing and stir to combine. Set aside.

To assemble the burritos, smear a line of chipotle mayo down the center of each tortilla. Layer the sliced chicken, black beans, rice, shredded lettuce, diced tomatoes, cheddar cheese, and tortilla strips over the mayo. Leave a ½-inch perimeter from the edges of the tortilla.

Fold one end of the tortilla over the filling, using your hands to tuck the edges in and roll it tightly. Fold in the sides of the tortilla as you continue to roll, sealing the burrito seam-side down.

Heat a nonstick pan over medium heat and coat with a thin layer of oil. Place the burrito seam-side down onto the pan and grill until golden brown, about 2-3 minutes per side. Flip and grill the other side until crispy.

Serve with avocado ranch sauce for dipping.