Dice the chicken breast into small, bite-sized pieces.
Place the chicken in a bowl and season with 1 tsp garlic powder, onion powder, black pepper, 1 tsp paprika, 1/2 tsp chipotle powder, parsley, 2 tablespoons of mayonnaise, the juice of one lime, and salt. Mix thoroughly until the chicken is evenly coated.
Melt butter in a skillet over medium heat. Add the marinated chicken and cook, stirring occasionally, until fully cooked through and slightly browned.
In a small bowl, prepare the sauce by mixing together 4 tablespoons of mayonnaise, mustard, ketchup, diced pickles, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/2 tsp chipotle powder. Stir until smooth.
To assemble the burrito, lay a large tortilla flat. Spread a generous spoonful of the prepared sauce in the center. Layer with chopped lettuce, the cooked chicken, sliced red onion, diced cucumber, diced yellow bell pepper, and diced avocado. Drizzle a little more sauce over the top.
Fold the sides of the tortilla in over the filling, then roll it up tightly from the bottom to form a burrito.
Place the wrapped burrito in a hot skillet, seam side down, to seal it. Toast on all sides until golden brown and crispy.
Cook it hands-free.
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