Chicken Bell Pepper Ranch Burritos Recipe

Introduction

These Chicken Bell Pepper Ranch Burritos combine tender shredded chicken with flavorful sautéed bell peppers smothered in creamy ranch sauce. Wrapped in warm flour tortillas and grilled to crispy perfection, they make a satisfying and easy meal for any day of the week.

Ingredients

• 2 large chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 red onion, sliced
• 1 packet ranch seasoning
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 4 large flour tortillas
• 1 tablespoon fresh cilantro, chopped (optional)
• Salt and pepper to taste
• Cooking spray or butter for grilling

Instructions

1. Prepare Vegetables: Heat olive oil in a large skillet over medium heat. Add the sliced bell peppers and red onion. Sauté for 5-7 minutes until soft and slightly charred. Season with salt and pepper.
2. Make Ranch Sauce: In a medium bowl, combine sour cream and ranch seasoning to create a creamy ranch sauce.
3. Combine Ingredients: In a large mixing bowl, toss the shredded chicken with the ranch sauce until evenly coated.
4. Prepare Tortillas: Warm the tortillas slightly to make them pliable.
5. Fill Burritos: Lay out each tortilla and evenly divide the chicken mixture, sautéed peppers and onions, and cheddar cheese among them.
6. Roll Burritos: Roll up the burritos, folding in the sides to keep the filling inside.
7. Grill Burritos: Heat a skillet or grill pan over medium-high heat. Lightly coat with cooking spray or butter. Grill each burrito for 2-3 minutes per side until golden and crispy.
8. Serve Burritos: Serve warm, garnished with cilantro if desired.

Tips & Variations

• For extra flavor, add a squeeze of lime juice to the chicken mixture before filling the tortillas.
• Try adding jalapeños or a dash of hot sauce for a spicy kick.
• Use shredded Monterey Jack cheese instead of cheddar for a milder taste.
• To keep tortillas from tearing, warm them in a dry skillet or microwave wrapped in a damp towel until soft.

Storage

Store leftover burritos in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best results to maintain crispness, or microwave covered for 1-2 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, rotisserie chicken works perfectly and saves time. Just shred it before mixing with the ranch sauce.

Can I make these burritos ahead of time?

You can assemble the burritos and store them wrapped in foil in the fridge overnight. Grill or heat them just before serving to keep them crispy.

Chicken Bell Pepper Ranch Burritos Recipe

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4.9 from 115 reviews

These Chicken Bell Pepper Ranch Burritos combine tender shredded chicken with sautéed colorful bell peppers and onions, tossed in a creamy ranch sauce, all wrapped in warm flour tortillas and grilled to a crispy golden perfection. A flavorful and easy-to-make meal perfect for lunch or dinner.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 burritos 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein

• 2 large chicken breasts, cooked and shredded

Vegetables

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 red onion, sliced
• 1 tablespoon fresh cilantro, chopped (optional)

Seasoning & Sauces

• 1 packet ranch seasoning
• 1/2 cup sour cream
• Salt and pepper to taste

Dairy

• 1 cup shredded cheddar cheese

Others

• 2 tablespoons olive oil (1 for cooking vegetables, 1 for grilling or use cooking spray or butter)
• 4 large flour tortillas
• Cooking spray or butter for grilling

Instructions

1. Prepare Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced red, yellow, and green bell peppers along with red onion. Sauté them for 5-7 minutes until they become soft and slightly charred. Season with salt and pepper to taste.
2. Make Ranch Sauce: In a medium bowl, combine the sour cream and ranch seasoning packet. Mix well to create a creamy ranch sauce that will coat the chicken.
3. Combine Ingredients: Place the shredded cooked chicken in a large mixing bowl. Pour the ranch sauce over the chicken and toss thoroughly to ensure the chicken is evenly coated with the sauce.
4. Prepare Tortillas: Warm the flour tortillas slightly, either in a microwave or on a skillet, to make them pliable and easier to roll without cracking.
5. Fill Burritos: Lay out each warmed tortilla flat. Evenly divide the ranch-coated chicken, sautéed bell peppers and onions, and shredded cheddar cheese among the tortillas.
6. Roll Burritos: Carefully roll up each tortilla by folding in the sides and then rolling tightly from one end to the other, keeping the filling securely inside.
7. Grill Burritos: Heat a skillet or grill pan over medium-high heat. Lightly coat with cooking spray, butter, or use a small amount of olive oil. Place each burrito seam side down and grill for about 2-3 minutes on each side until the tortillas are crispy and golden brown.
8. Serve Burritos: Serve the burritos warm, optionally garnished with fresh chopped cilantro for added freshness and flavor.

Notes

• You can use rotisserie chicken to save preparation time.
• For a spicy kick, add some chopped jalapeños to the sautéed peppers or mix hot sauce into the ranch sauce.
• To make it lower in fat, use reduced-fat sour cream and cheese.
• These burritos can be wrapped tightly in foil and refrigerated for up to 2 days; reheat in a skillet or oven to maintain crispiness.
• Feel free to substitute cheddar cheese with Monterey Jack or pepper jack cheese for variation.

Keywords: Chicken Burritos, Bell Pepper Burritos, Ranch Chicken Wraps, Grilled Burritos, Quick Dinner, Easy Mexican-Inspired Recipe