Chicken Bell Pepper Burritos

Chicken Bell Pepper Ranch Burritos are the answer when you need a cozy dinner in a hurry. Tender chicken is tossed in creamy ranch, wrapped with colorful bell peppers, cheddar, and a hint of fresh cilantro all bundled up in a golden tortilla. Every bite bursts with bold flavors and comforting textures, making these burritos a must for hectic weeknights or laid-back weekends at home.

I whipped these up on a busy Wednesday when I had leftover chicken, and the kids declared them a new weekly tradition. The ranch twist is honestly what wins everyone over in my house.

Ingredients

• Chicken breasts cooked and shredded: This is your protein base the fresher or juicier the chicken the better
• Olive oil: Helps the peppers soften and brown evenly choose a good extra virgin kind
• Red yellow and green bell peppers: Sliced sweet and vibrant shop for glossy skins and firm texture
• Red onion: Adds rich flavor and cooks down beautifully look for onions with tight skin and no sprouting
• Ranch seasoning packet: Brings that unmistakable tanginess I grab a packet with no MSG when possible
• Sour cream: Makes the ranch creamy and balances out the spices go for full fat for the best texture
• Shredded cheddar cheese: Melts into gooey deliciousness freshly shred for top-notch melt
• Large flour tortillas: Perfectly sturdy for wrapping aim for soft pliable ones without cracks
• Fresh cilantro: Provides a bright herbal note optional but recommended pick leaves that look perky
• Salt and pepper: Heightens flavors
• Cooking spray or butter: To crisp and brown the burritos evenly butter gives a richer finish

Step-by-Step Instructions

Prepare the Bell Pepper Mix:

Warm up olive oil in a large skillet over medium heat Add all the sliced peppers and red onion then stir every couple of minutes Let them cook for about seven minutes until they start to caramelize and the edges pick up a bit of color This brings out sweetness and makes the vegetables tender Sprinkle on a little salt and pepper right at the end

Make the Ranch Sauce:

In a medium bowl scoop in the sour cream and sprinkle over the ranch seasoning Whisk the two together until velvety and smooth Give it a taste and add an extra pinch of salt or pepper if you like it punchier

Coat the Chicken:

Toss your shredded chicken into a large mixing bowl Pour the ranch sauce right over the top then mix until every piece of chicken is creamy and well coated This keeps the filling juicy and flavorful

Warm the Tortillas:

Stack the flour tortillas and wrap them in barely damp paper towels Microwave for about twenty five seconds so they turn soft and flexible This step helps keep the tortillas from tearing when wrapping

Assemble the Burritos:

Lay out a tortilla flat on your clean work surface Spoon a generous strip of ranch chicken down the middle Layer a handful of sautéed peppers and onions right over it Sprinkle a big pinch of cheddar cheese to top it off

Roll and Seal:

Fold the sides of the tortilla in over the filling Start rolling from the bottom up tucking and tightening as you go so no filling escapes Give each burrito a gentle press to seal it together

Grill the Burritos:

Give your skillet or grill pan a quick spray with cooking spray or swipe with butter Heat over medium high Lay each burrito seam side down onto the hot pan Let it cook for about two minutes per side turning to get every edge golden and crisp This step makes the tortilla crispy on the outside and melts the cheese inside

Serve and Garnish:

Move the burritos to individual plates Slice in half if you like and if you are feeling extra fancy sprinkle fresh chopped cilantro over the top Best enjoyed hot and cheesy

Pin it

Cheddar cheese is the superstar for me It adds creamy richness while holding everything together and the way it bubbles inside the burrito takes me straight back to cozy Sunday lunches with my sisters where we would try to outdo each other with our wildest wraps

Storage Tips

Wrap any leftover burritos tightly in foil and keep them in the fridge for up to three days For a longer stretch let them cool then freeze each one separately in plastic wrap and foil They reheat well in a dry skillet or a hot oven so the outside crisps up again Microwaving works too if you are in a rush but the texture will be softer

Ingredient Substitutions

Have rotisserie chicken or leftover turkey Swap them in with no worries If you are looking for a vegetarian option black beans or sautéed mushrooms work just as well Pepper jack cheese or Monterey Jack can fill in for cheddar if you want a little extra heat

Serving Suggestions

These burritos play well with many side dishes I often whip up a quick avocado salad or a mango salsa to spoon over the top Great with a bowl of tortilla chips and salsa on the side Fresh lime wedges add a little tang just before serving

A Little Burrito History

Burritos have roots in Mexican and Tex-Mex cuisine and were originally a travel food thanks to their easy portability This version is my favorite nod to ranch dressing and the colorful peppers I grew in my backyard as a kid My family loves that they can customize their fillings just how they like

Frequently Asked Questions

→ What's the best way to shred the chicken?

You can shred the chicken using two forks, in a stand mixer with the paddle attachment, or simply by hand. Cooked rotisserie chicken works great as a shortcut!

→ Can I use different types of bell peppers?

Absolutely! Feel free to use any combination of red, yellow, orange, or even green bell peppers, depending on your preference and what you have on hand.

→ How can I make these burritos spicier?

Add a pinch of cayenne pepper to the ranch sauce, use pepper jack cheese instead of cheddar, or include a few chopped jalapeños with the bell peppers.

→ What's a good side dish to serve with these burritos?

Consider serving these burritos with a side of Spanish rice, a simple green salad, or some tortilla chips and salsa.

→ Can I grill these burritos indoors?

Yes, a grill pan or even a regular skillet works perfectly for grilling the burritos indoors. Make sure to heat the pan over medium-high heat and cook until golden brown on both sides.

→ How do I prevent my burritos from getting soggy?

Avoid adding too much sauce or filling. Also, make sure to wrap the burritos tightly to help seal in the moisture. Grilling them will also help crisp up the tortilla.