In a small bowl, mix the juice of 1 lime with the ranch dressing (we prefer a yogurt-based ranch). Set aside.
Add olive oil to a sauté pan on medium heat — once heated, add sliced green pepper and onion. Cook 8-10 minutes or until tender.
While the vegetables are cooking, prepare the Keen One Chipotle Quinoa Cup according to directions on package.
Place the tortilla on a plate and spoon 1/3 of the dressing mixture in a line down the center of the tortilla — reserve the remaining dressing in a small ramekin for dipping. Layer on the pre-cooked chicken, quinoa, avocado, vegetables and chopped cilantro. Wrap burrito style, slice in half at an angle, and enjoy!
