Description
These Chicken Bell Pepper Ranch Burritos combine tender cooked chicken, sautéed colorful bell peppers, and creamy ranch dressing wrapped in warm flour tortillas. A quick and easy 20-minute meal perfect for busy weeknights, with an optional step to toast the burritos for a crispy finish.
Ingredients
Scale
Chicken and Vegetables
- 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
Dressing and Cheese
- 1/2 cup ranch dressing
- 1 cup shredded cheddar or Monterey Jack cheese
Burritos
- 4 large flour tortillas
- Cooking spray or butter (for pan-searing burritos, optional)
Instructions
- Heat the olive oil: In a large skillet, warm the olive oil over medium-high heat to prepare for sautéing the vegetables.
- Sauté the bell peppers and onion: Add the sliced bell peppers and optional red onion to the skillet, cooking for 4 to 5 minutes until they soften slightly but retain some crispness.
- Add chicken and seasonings: Stir in the cooked chicken, garlic powder, salt, and black pepper. Cook everything together for another 2 to 3 minutes to heat through and meld the flavors.
- Mix in ranch dressing and cheese: Remove the skillet from heat and stir in the ranch dressing and shredded cheese until everything is evenly combined and the cheese starts to melt.
- Warm the tortillas: Heat the flour tortillas in the microwave or on a skillet until pliable, making them easier to roll without breaking.
- Assemble the burritos: Evenly distribute the chicken and pepper mixture onto each tortilla. Fold the sides in and roll each tortilla burrito-style to enclose the filling.
- Optional toasting step: Lightly spray a skillet with cooking spray or melt some butter, then place each burrito seam-side down. Toast for 2 to 3 minutes on each side until the exterior is golden brown and crispy.
- Serve: Serve the burritos hot, optionally with extra ranch dressing, salsa, or sour cream on the side for added flavor.
Notes
- You can customize the peppers by substituting with different colors or adding other vegetables like mushrooms.
- For a spicier kick, add a pinch of crushed red pepper flakes or hot sauce.
- To make this recipe dairy-free, use dairy-free ranch dressing and cheese alternatives.
- Leftover burritos can be wrapped tightly and refrigerated for up to 3 days or frozen for longer storage.
