Description
These Chicken Bell Pepper Ranch Burritos are a quick and flavorful meal that combines tender chicken, sautéed bell peppers, and creamy ranch dressing wrapped in warm flour tortillas. Perfect for a satisfying lunch or dinner, these burritos offer a delightful mix of textures and savory flavors with a cheesy finish.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken breast, shredded or chopped
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced (optional)
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup ranch dressing
- 1 cup shredded cheddar or Monterey Jack cheese
- 4 large flour tortillas
For Toasting (Optional)
- Cooking spray or butter (for pan-searing burritos)
Instructions
- Heat Olive Oil: In a large skillet, heat the tablespoon of olive oil over medium-high heat to prepare for sautéing the vegetables.
- Sauté Vegetables: Add the sliced bell peppers and optional red onion to the skillet. Cook for 4–5 minutes, stirring occasionally until the peppers are slightly tender but still vibrant.
- Add Chicken and Seasoning: Mix in the cooked chicken, garlic powder, salt, and black pepper. Stir well and cook for an additional 2–3 minutes to warm the chicken and blend the flavors.
- Mix in Ranch and Cheese: Remove the skillet from heat. Stir in the ranch dressing and shredded cheese until everything is evenly combined and the cheese starts to melt.
- Warm Tortillas: Warm the flour tortillas either in the microwave for about 15 seconds or on a separate skillet to make them pliable for wrapping.
- Assemble Burritos: Spoon the chicken and bell pepper mixture evenly onto each tortilla. Fold the sides in, then roll them up burrito-style to enclose the filling.
- Optional Toasting: Lightly spray a clean skillet with cooking spray or add a small amount of butter. Place each burrito seam-side down and toast for 2–3 minutes per side until golden and crispy, which helps seal the burrito and adds texture.
- Serve: Serve the burritos hot, optionally accompanied by extra ranch dressing, salsa, or sour cream for dipping.
Notes
- Use any cooked chicken you have on hand—leftovers or store-bought rotisserie chicken works great.
- Feel free to substitute ranch dressing with a healthier yogurt-based ranch for a lighter option.
- To make this dish gluten-free, use gluten-free tortillas.
- The optional sautéed onion adds sweetness but can be omitted if preferred.
- For extra spice, add a pinch of chili powder or cayenne pepper with the garlic powder.
