Chicken Bell Pepper Ranch Burritos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
