Flavorful Chicken Bell Pepper Burritos

These Chicken Bell Pepper Ranch Burritos combine tender seasoned chicken strips, colorful bell peppers, and creamy ranch dressing wrapped in warm tortillas for a satisfying meal that comes together quickly. My family requests these burritos at least twice a month, especially on busy weeknights when we need something filling and flavorful without much fuss.

I first made these burritos when I needed to use up leftover chicken and some peppers from our garden. The addition of ranch dressing was a happy accident when I was out of salsa, and now we prefer them this way.

Ingredients

• Olive oil: Helps create that perfect golden sear on your chicken
• Boneless skinless chicken breast: Cuts into perfect strips that cook quickly and evenly
• Garlic powder and onion powder: Add depth without the prep work of fresh aromatics
• Smoked paprika: Brings a subtle smokiness that elevates the whole dish
• Chili powder: Adds just enough warmth without making it spicy
• Red and yellow bell peppers: Provide sweetness and vibrant color; look for firm peppers with glossy skin
• Ranch dressing: Creates a creamy base that brings everything together; choose a high-quality one for best results
• Shredded cheddar cheese: Adds that necessary melty cheesy goodness; use freshly grated for best melting
• Cooked rice: Helps absorb flavors and makes the burritos more filling
• Flour tortillas: Are the perfect vessel; choose large burrito size for easier rolling
• Fresh cilantro: Brightens everything up with its distinctive flavor

Step-by-Step Instructions

Cook the Chicken:

Heat olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. Add your seasoned chicken strips, making sure not to overcrowd the pan. Listen for that satisfying sizzle as they hit the hot surface. Cook until each piece has a golden crust and is no longer pink in the center, about 6 to 8 minutes. The spices should become fragrant as they toast in the oil.

Cook the Bell Peppers:

Using the same skillet with all those flavorful chicken bits keeps everything tasting cohesive. Add your vibrant pepper slices and let them soak up the seasoned oil. Sauté just until they soften slightly but maintain some pleasant crunch, about 4 to 5 minutes. They should brighten in color and begin to caramelize at the edges.

Assemble the Burritos:

Warm each tortilla briefly to make it pliable and prevent cracking when you roll. Spread the ranch dressing in an even layer, staying about an inch from the edges. This creates your flavor base. Layer rice first to create a moisture barrier, then add your colorful peppers, chicken, and finish with a generous handful of cheese. The cheese acts as a delicious glue when it melts.

Fold the Burritos:

Position the tortilla so the fillings form a horizontal line across the center. Fold the sides inward first, then bring the bottom edge up and over the filling, tucking it under slightly as you roll forward. Keep everything tight as you roll to prevent filling from escaping. The seam should end up on the bottom for stability.

Toast the Burritos:

This optional step takes your burritos from good to great. The direct heat on the rolled burrito creates a wonderfully crisp exterior that contrasts with the soft interior. Place seam side down first to seal it shut, then toast each side until golden and slightly crunchy, about 1 to 2 minutes per side.

Serve:

Cut diagonally for a beautiful presentation that shows off all the colorful layers inside. The cilantro garnish adds a pop of freshness. Serve immediately while the tortilla is crisp and the filling is hot.

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My absolute favorite part of this recipe is the colorful bell peppers. They add such beautiful contrast against the chicken and creamy ranch. My daughter always picks out the yellow peppers first, claiming they taste sweeter, while my son goes straight for the chicken.

Make-Ahead Options

These burritos are perfect for meal prep. You can prepare all components up to two days ahead and store them separately in the refrigerator. When ready to serve, just assemble and heat. You can also fully assemble the burritos, wrap them tightly in foil, and refrigerate for up to 24 hours before the final toasting step.

Perfect Pairings

Serve these burritos with a simple side salad dressed with lime vinaigrette for a complete meal. They also pair wonderfully with corn chips, fresh salsa, and guacamole for a Mexican-inspired feast. For a heartier option, consider serving alongside black bean soup or a light corn chowder, especially during cooler months.

Ingredient Swaps

No chicken on hand? Substitute with ground turkey, beef, or even black beans for a vegetarian version. The bell peppers can be swapped for any vegetables you have available—zucchini, mushrooms, or even spinach work beautifully. Short on time? Use a rotisserie chicken instead of cooking chicken from scratch. The ranch dressing can be replaced with sour cream mixed with taco seasoning or even a creamy avocado sauce.

Frequently Asked Questions

→ Can I use a different protein instead of chicken?

Yes, you can substitute chicken with beef, shrimp, or even a plant-based protein like tofu or seitan. Adjust the cooking time accordingly to ensure the protein is fully cooked.

→ What can I use instead of ranch dressing?

You can swap ranch dressing with sour cream, Greek yogurt, or even a chipotle mayo for a different flavor profile.

→ How do I make the burrito tortillas pliable?

Warm the tortillas in a microwave for 10-15 seconds or heat them on a skillet for a few seconds on each side before assembling the burritos.

→ Can I make these burritos ahead of time?

Absolutely! Assemble the burritos and store them in an airtight container in the fridge. Toast them just before serving for the best texture.

→ Are there any side dishes that pair well with these burritos?

Yes! Serve alongside a fresh green salad, tortilla chips with salsa or guacamole, or even a corn and black bean salad for a complete meal.

→ How can I make this dish spicier?

Add sliced jalapeños, a dash of hot sauce, or extra chili powder when cooking the chicken and peppers to increase the spice level.