Chicken Bell Pepper Ranch Burritos (Print Version)
# Ingredients:
→ Produce
01 -
red bell pepper, sliced
02 -
yellow bell pepper, sliced
03 -
green bell pepper, sliced
04 -
red onion, sliced
05 -
fresh cilantro, chopped
→ Proteins
06 -
cooked, shredded chicken breasts (450g)
→ Dairy & Sauces
07 -
ranch seasoning mix (28g)
08 -
sour cream (120ml)
09 -
shredded cheddar cheese (170g)
→ Pantry Staples
10 -
olive oil (15ml)
11 -
large flour tortillas
12 -
salt
13 -
black pepper
14 -
cooking spray
15 -
butter
# Instructions:
01 -
Heat 15ml of olive oil in a large skillet over medium heat. Add the sliced bell peppers and red onion. Sauté for 5 to 7 minutes, stirring frequently, until the vegetables are tender and slightly caramelized. Season with salt and pepper to taste.
02 -
In a medium mixing bowl, thoroughly combine the ranch seasoning mix with 120ml of sour cream until smooth. Taste and adjust seasoning as desired.
03 -
In a separate large bowl, gently toss the cooked, shredded chicken breasts with the prepared ranch dressing until uniformly coated.
04 -
Wrap the flour tortillas in slightly damp paper towels and microwave for 20 to 30 seconds, or until warm and pliable.
05 -
Lay each warmed tortilla on a clean, flat surface. Distribute the ranch-coated chicken mixture down the center of each tortilla. Top with the sautéed bell pepper and onion mixture, then generously sprinkle with shredded cheddar cheese.
06 -
Fold the opposing sides of the tortilla inward over the filling. Starting from the bottom edge, tightly roll the burrito upwards, tucking in the filling as you proceed, to create a compact, sealed package.
07 -
Lightly coat a large skillet or grill pan with cooking spray, or melt a small amount of butter over medium-high heat. Place each assembled burrito seam-side down. Cook for 2 to 3 minutes per side, rotating to achieve an even golden-brown crust and melted cheese.
08 -
Transfer the hot, grilled burritos to serving plates. Optionally, slice them in half diagonally. Garnish with fresh chopped cilantro, if using, and serve immediately for optimal enjoyment.
# Notes:
01 -
For quick ingredient swaps, use cooked rotisserie chicken, turkey, or for a vegetarian option, substitute with black beans or sautéed mushrooms. Spice up your burrito by using pepper jack or Monterey Jack cheese instead of cheddar.
02 -
Prepare the chicken and ranch filling up to two days in advance and refrigerate. Assemble and grill the burritos just before serving for best results.
03 -
To freeze, individually wrap cooled burritos in foil or cling film and store for up to 2 months. Reheat in a skillet or oven.
04 -
Always warm tortillas before assembly to prevent tearing. Achieving a slight char on the bell peppers enhances their smoky flavor. For superior melt and texture, use freshly shredded cheese over pre-shredded.
05 -
If you don't have a ranch seasoning packet, create your own by blending dried dill, parsley, onion powder, and garlic powder.