Chicken Bell Pepper Burritos (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 pound boneless, skinless chicken breast, cut into thin strips
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon smoked paprika
06 -
1/2 teaspoon chili powder
07 -
Salt and pepper, to taste
08 -
1 large red bell pepper, thinly sliced
09 -
1 large yellow bell pepper, thinly sliced
10 -
1/2 cup ranch dressing
11 -
1 cup shredded cheddar cheese
12 -
1 cup cooked rice
13 -
4 large flour tortillas
14 -
1/4 cup fresh cilantro, chopped
# Instructions:
01 -
Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Sauté for 6-8 minutes, or until the chicken is fully cooked and golden. Remove from the skillet and set aside.
02 -
In the same skillet, add the sliced red and yellow bell peppers. Sauté for 4-5 minutes until they are tender but still slightly crisp. Remove from heat.
03 -
Warm the flour tortillas in the microwave or a skillet for a few seconds to make them pliable. Lay each tortilla flat, and spread about 2 tablespoons of ranch dressing in the center. Layer with cooked rice, sautéed bell peppers, cooked chicken, and a generous sprinkle of shredded cheddar cheese.
04 -
Fold in the sides of each tortilla, then roll it up tightly from the bottom. Place the burrito seam-side down to keep it secure.
05 -
For added texture, heat a clean skillet over medium heat. Place the burritos seam-side down in the skillet and toast for 1-2 minutes on each side until golden brown and slightly crispy.
06 -
Cut the burritos in half if desired, and garnish with fresh cilantro. Serve with extra ranch dressing, salsa, or guacamole for dipping. Enjoy!
# Notes:
01 -
Warming the tortillas makes them more flexible and prevents tearing during assembly.
02 -
Toasting the burritos enhances texture and adds a delicious crunch.