Chicken Bell Pepper Ranch Burritos Recipe

These Chicken Bell Pepper Ranch Burritos are a flavorful and satisfying meal perfect for any day of the week. Combining tender chicken, sautéed bell peppers, creamy ranch dressing, and melted cheddar cheese, they offer a delicious twist on a classic burrito. Easy to prepare and customize, they make great lunch or dinner options.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast, thinly sliced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1 cup cooked rice
• 4 large flour tortillas
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat.
2. Step 2: Add sliced chicken and season with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper.
3. Step 3: Cook chicken for 5-7 minutes until golden and cooked through.
4. Step 4: Add bell peppers to the skillet and sauté for another 3-4 minutes until tender.
5. Step 5: Warm tortillas until soft and pliable.
6. Step 6: Layer rice, chicken, bell peppers, ranch dressing, and cheese onto each tortilla.
7. Step 7: Roll up the burritos tightly, folding in the sides to secure the filling.
8. Step 8: Toast burritos seam-side down in a skillet over medium heat for a crispy finish, if desired.
9. Step 9: Garnish with chopped cilantro before serving, if using.

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper or use a spicy ranch dressing.
• Swap cheddar cheese for pepper jack or Monterey jack for a different flavor profile.
• Use brown rice or quinoa instead of white rice for a healthier option.
• Include black beans or corn for added texture and nutrients.

Storage

Store any leftover burritos in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat or in the microwave until heated through. Toast again briefly if you want to restore crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken to save time. Just warm it together with the peppers in the skillet before assembling the burritos.

What can I substitute for ranch dressing?

If you prefer, use sour cream, Greek yogurt mixed with herbs, or a creamy avocado sauce as a tasty alternative to ranch dressing.

Chicken Bell Pepper Ranch Burritos Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

These Chicken Bell Pepper Ranch Burritos are a flavorful and satisfying meal featuring tender chicken seasoned with smoky spices, sautéed bell peppers, creamy ranch dressing, and melted cheddar cheese, all wrapped in warm flour tortillas. Perfect for a quick weeknight dinner or meal prep.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 burritos 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast, thinly sliced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Vegetables and Add-ins

• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1 cup cooked rice

Wrapping

• 4 large flour tortillas
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Heat the oil: Heat olive oil in a large skillet over medium-high heat to prepare for cooking the chicken.
2. Season and cook chicken: Add the thinly sliced chicken to the skillet and season evenly with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden and fully cooked.
3. Sauté bell peppers: Add the thinly sliced red and green bell peppers to the skillet with the chicken and sauté for another 3-4 minutes until the peppers are tender but still slightly crisp.
4. Warm tortillas: While the chicken and peppers cook, warm the flour tortillas until they are soft and pliable, either in a microwave or on a dry skillet over medium heat.
5. Assemble burritos: On each tortilla, layer cooked rice, the sautéed chicken and bell peppers, ranch dressing, and shredded cheddar cheese.
6. Roll burritos: Roll up each burrito tightly, folding in the sides to secure the filling inside.
7. Toast burritos (optional): For a crispy finish, place burritos seam-side down in a dry skillet and toast over medium heat until the tortilla is golden and slightly crisp.
8. Garnish and serve: Garnish with chopped fresh cilantro if desired, and serve warm.

Notes

• You can substitute ranch dressing with a Greek yogurt-based ranch for a lighter option.
• Use any color bell peppers to vary the color and sweetness.
• For a spicy kick, add a dash of hot sauce or jalapeño slices.
• Leftover burritos can be wrapped in foil and stored in the refrigerator for up to 3 days.
• Reheat burritos in a skillet or oven for best texture, avoiding microwaving that may make tortillas soggy.

Keywords: chicken burritos, bell pepper burritos, ranch chicken, easy burrito recipe, quick dinner, Mexican-inspired