Chicken Bell Pepper Ranch Burritos Recipe
Chicken Bell Pepper Ranch Burritos combine tender, spiced chicken with sautéed bell peppers, creamy ranch dressing, and melted cheddar cheese, all wrapped in warm flour tortillas. This flavorful and satisfying meal is perfect for a quick lunch or dinner and can be easily customized or made ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 burritos 1x
- Category: Main Course
- Method: Sautéing, Assembling, Toasting
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Chicken and Seasonings
- 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
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
Other Ingredients
- 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
- Heat the oil: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, to prepare for cooking the chicken.
- Cook the chicken: Add the thinly sliced chicken breast to the skillet. Season with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Stir and cook for 5-7 minutes, until the chicken is golden brown and cooked through.
- Sauté the bell peppers: Add the thinly sliced red and green bell peppers to the skillet with the chicken. Cook for another 3-4 minutes, stirring occasionally, until the peppers are tender yet still slightly crisp.
- Warm the tortillas: Heat the flour tortillas one at a time in a clean skillet or microwave until they become soft, warm, and pliable for easy rolling.
- Assemble the burritos: Lay each warm tortilla flat, then evenly layer with cooked rice, the chicken and bell pepper mixture, ranch dressing, and shredded cheddar cheese.
- Roll the burritos: Fold in the sides of the tortilla and roll tightly from one end to the other to form a secure burrito.
- Optional toasting: For a crispy finish, place each burrito seam-side down in a dry skillet over medium heat and toast for 1-2 minutes until the tortilla is golden and crisp.
- Garnish and serve: Sprinkle chopped fresh cilantro on top or inside the burritos before serving, if desired, for added freshness and color.
Notes
- Swap in whole wheat tortillas and use light ranch dressing for a healthier, lower-calorie option.
- Try pepper jack or mozzarella cheese for a different flavor or milder cheese taste.
- For a vegetarian version, substitute black beans or sautéed mushrooms for the chicken.
- Wrap burritos individually in foil and freeze for up to 2 months to prepare meals ahead of time.
Nutrition
- Serving Size: 1 burrito
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg
Keywords: chicken burritos, bell pepper, ranch burritos, quick dinner, easy lunch, Mexican-inspired, skillet chicken, cheesy burritos
