Rice: In a small bowl combine rice with coriander/cilantro and lime juice. Taste test for preference and adjust accordingly. Place to one side.
Prep Chicken: Butterfly your 2 chicken breasts right through the centre to create 4 even sized breasts. Coat in garlic powder, onion powder, salt, pepper and olive oil.
Cook Chicken: Place in a griddle or frying pan over medium high heat and fry both sides until lightly charred, with the centre white all the way through. Place to one side and allow to rest, then dice into small cubes.
Stack Burritos: In the bottom centre of a tortilla wrap add a few tbsp of rice, top with 1/4 of your chicken, followed by a couple tbsp of ranch. Top with avocado then sprinkle over cheese (save a pinch for next step).
Fold Burritos: Pull the bottom of the wrap over the fillings then tightly fold in the sides. Tightly roll the burrito, making sure you keep the sides pulled in so no filling escapes. When you have around 1" left, sprinkle some cheese. This will help glue the seam shut when you cook the burrito.
Cook Burritos: In a DRY griddle or frying pan over high heat (make sure it's scorching hot) add a burrito one at a time, seam side down. Slowly rotate with a pair of tongs until grill marks appear. The outside should be crispy and hollow to tap. Repeat with remaining burritos.