Why You’ll Love This Recipe
Chicken Bell Pepper Ranch Burritos are a flavorful and satisfying meal packed with juicy chicken, sautéed bell peppers, and creamy ranch dressing all wrapped in a warm tortilla. This easy, customizable recipe is perfect for quick weeknight dinners or meal prep, delivering bold taste and comforting texture in every bite.
ingredients
Cooked chicken (shredded or chopped)
Bell peppers (red, green, or yellow, sliced)
Onion (sliced)
Ranch dressing
Shredded cheddar or Monterey Jack cheese
Flour tortillas (large burrito size)
Olive oil or butter
Salt and pepper
Optional: garlic powder, paprika, or cumin for extra flavor
directions
Heat olive oil in a skillet over medium heat. Sauté onions and bell peppers until soft and slightly caramelized. Season with salt, pepper, and optional spices.
Add the cooked chicken to the skillet and toss to combine. Warm through.
Remove from heat and stir in ranch dressing to coat the mixture.
Warm the tortillas slightly to make them pliable.
Spoon the chicken and pepper mixture into each tortilla. Top with shredded cheese.
Roll into burritos by folding in the sides and rolling tightly.
Optional: Toast the burritos in a skillet seam-side down for 2-3 minutes to crisp.
Serve warm with extra ranch or salsa if desired.
Servings and timing
Makes 4-6 burritos
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Variations
Use grilled or rotisserie chicken for added flavor.
Swap ranch with chipotle mayo or avocado crema.
Add rice or black beans for a heartier burrito.
Use whole wheat or low-carb tortillas if preferred.
storage/reheating
Wrap leftovers in foil and store in the fridge for up to 3 days.
Reheat in a skillet or microwave until warmed through.
Freeze individually wrapped burritos for up to 2 months.
FAQs
Can I make them ahead of time?
Yes, assemble and refrigerate or freeze for later.
What veggies go well with this?
Spinach, mushrooms, or corn can be great additions.
Is ranch dressing essential?
It adds creaminess, but you can substitute with another sauce.
Can I make it spicy?
Yes, add jalapeños or hot sauce to the filling.
Are they good for meal prep?
Absolutely, they reheat well and are freezer-friendly.
Conclusion
Chicken Bell Pepper Ranch Burritos are a quick, creamy, and delicious way to wrap up a flavorful meal. With customizable ingredients and easy prep, they’re perfect for busy nights or packed lunches.
Print
Chicken Bell Pepper Ranch Burritos
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6–8 burritos 1x
- Category: Handheld / Entree
- Method: Sauté & assemble
- Cuisine: Tex-Mex / American
- Diet: Low Fat
Description
Flavorful chicken burritos loaded with sautéed bell peppers, ranch-seasoned chicken, and melty cheese—wrapped up for a quick, satisfying, handheld meal.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 1 each red bell pepper and yellow bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1 packet (1 oz) ranch seasoning mix
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded cheddar or Monterey Jack cheese
- 6–8 large flour tortillas
- Salt and black pepper, to taste
- Optional garnish: chopped cilantro, lime wedges
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onion and bell peppers; sauté 4–5 minutes until softened. Remove from skillet and set aside.
- Add diced chicken to the same skillet. Season with salt, pepper, and ranch seasoning mix. Cook 6–8 minutes until chicken is cooked through and starting to brown.
- Reduce heat to low; stir in sour cream (or Greek yogurt) until combined into creamy sauce.
- Add cooked peppers and onions back to the skillet; mix until everything is evenly coated in ranch sauce.
- Warm tortillas according to package instructions for easy rolling.
- Spoon chicken and pepper mixture down the center of each tortilla. Sprinkle with shredded cheese and cilantro, if using. Fold ends, roll burrito-style to enclose filling.
- Optional: Grill or pan-sear burritos seam-side down over medium heat for 1–2 minutes per side until lightly crisp and cheese is melted.
- Serve warm, with lime wedges on the side.
Notes
- Substitute Greek yogurt for sour cream to reduce fat and add protein.
- Make it spicy: add chopped jalapeño or a dash of hot sauce.
- Make ahead: assemble burritos, wrap tightly in foil, and refrigerate up to 24 hours or freeze for up to 1 month.
- Customize: swap chicken for steak, shrimp, or black beans for a vegetarian version.
Nutrition
- Serving Size: 1 burrito
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
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