Description
These Chicken Bell Pepper Ranch Burritos are a quick and flavorful meal combining tender cooked chicken, sautéed colorful bell peppers, and creamy ranch dressing wrapped in soft flour tortillas. Perfect for a weeknight dinner, they offer a balanced blend of protein, veggies, and bold ranch flavor, with an optional pan-toasting step for a crispy 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
- Cooking spray or butter (for pan-searing burritos, optional)
Instructions
- Heat the skillet: In a large skillet, warm olive oil over medium-high heat until shimmering to prepare for sautéing the vegetables.
- Sauté the peppers and onions: Add the sliced red, yellow, and green bell peppers along with the optional red onion. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are slightly tender but still vibrant.
- Add chicken and seasonings: Stir in the cooked chicken breast, garlic powder, salt, and black pepper. Continue cooking for 2 to 3 more minutes to heat the chicken through and meld flavors.
- Mix in ranch and cheese: Remove the skillet from heat and fold in the ranch dressing and shredded cheese until everything is evenly combined and the cheese starts to melt.
- Warm the tortillas: Heat tortillas in the microwave for 15-20 seconds or on a dry skillet over low heat until they are soft and pliable for easy rolling.
- Assemble the burritos: Evenly distribute the chicken and pepper mixture onto each tortilla. Fold the sides inward and roll tightly burrito-style to encase the filling.
- Optional pan-sear for crispiness: Lightly coat a skillet with cooking spray or melt a small amount of butter. Place each burrito seam side down and toast for 2 to 3 minutes per side until golden brown and crisp on the outside.
- Serve: Serve the burritos hot with additional ranch dressing, salsa, or sour cream as desired for dipping or topping.
Notes
- Cooked chicken can be prepped ahead or use leftover rotisserie chicken to save time.
- Feel free to add other veggies such as corn or black beans for a heartier filling.
- If dairy-free, opt for a vegan ranch dressing and non-dairy cheese alternative.
- To make this recipe lower in fat, use reduced-fat cheese and light ranch dressing.
- For meal prep, assemble burritos without pan-searing and toast just before serving.
