Zesty and satisfying, these Chicken Bell Pepper Ranch Burritos are packed with flavor—tender chicken, crisp peppers, and creamy ranch bliss!
Why You’ll Love This Recipe
- Quick and easy: Ready in just 20 minutes, ideal for busy nights.
- Full of flavor: A savory mix of ranch, smoky spices, and melted cheese.
- Customizable: Swap the protein, cheese, or veggies to suit your tastes.
- Meal-prep friendly: Make a batch, wrap, and store for later.
- Family-approved: A crowd-pleaser for kids and adults alike.
Ingredients
2 cups cooked chicken breast, shredded
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/3 cup ranch dressing
1/2 cup shredded cheddar cheese
4 large flour tortillas
Directions
- Heat olive oil in a large skillet over medium heat.
- Add sliced bell peppers and sauté for 4–5 minutes until tender.
- Add the cooked shredded chicken, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well to combine and heat through.
- Remove the pan from heat and stir in ranch dressing and cheddar cheese.
- Warm the tortillas slightly to make them pliable.
- Spoon the chicken and pepper mixture onto each tortilla, then roll tightly into burritos.
- Serve warm or toast in a skillet for a crisp exterior.
Servings and Timing
Servings: 4 burritos
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: Approximately 390 kcal per burrito
Variations
- Spicy kick: Add jalapeños or a dash of hot sauce to the filling.
- Low-carb option: Use low-carb tortillas or lettuce wraps.
- Cheese swap: Try pepper jack, Monterey Jack, or mozzarella.
- Grilled flavor: Grill the burritos for added smokiness.
- Vegetarian version: Replace chicken with black beans or grilled tofu.
Storage/Reheating
- Storage: Wrap burritos individually in foil or plastic wrap and refrigerate for up to 3 days.
- Freezing: Freeze wrapped burritos in a zip-top bag for up to 2 months.
- Reheating: Microwave for 1–2 minutes or reheat in a skillet over medium heat until warmed through.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great shortcut and adds extra flavor.
Can I make these burritos ahead of time?
Absolutely! Prepare and wrap them ahead for easy meals throughout the week.
What’s the best way to keep burritos from falling apart?
Don’t overfill them, and warm tortillas first to make them easier to roll.
Is ranch dressing necessary?
It adds creaminess and flavor, but you can substitute with sour cream or Greek yogurt.
Can I use corn tortillas instead of flour?
Flour tortillas are better for burritos due to their flexibility, but corn tortillas can work for smaller wraps or tacos.
How do I toast the burritos for a crispy texture?
Place in a dry skillet over medium heat and toast for 2–3 minutes per side.
Can I add rice or beans to the filling?
Yes, both make the burritos more filling and are great additions.
Is this recipe spicy?
Not by default, but you can add spice with hot sauce, chili powder, or jalapeños.
Can I use pre-shredded cheese?
Yes, although freshly shredded cheese melts better and has a smoother texture.
How long do the burritos last in the fridge?
Up to 3 days when properly wrapped and stored in an airtight container.
Conclusion
Chicken Bell Pepper Ranch Burritos deliver comfort, convenience, and flavor in every bite. With simple ingredients and a quick cooking time, this recipe is perfect for anyone looking for a hearty, satisfying meal without the fuss. Whether enjoyed fresh, packed for lunch, or frozen for later, these burritos are a winning addition to your meal rotation.
Perfect Pairings for Chicken Bell Pepper Ranch Burritos
- Philly Cheesesteak Bell Pepper Bites: A low-carb inspiration packed with beef, melted provolone, and roasted peppers — great if you’re skipping tortillas.
- Savory Garlic Bread Ritz Bits: These buttery, bite-sized snacks are the ultimate crunchy side to balance your creamy ranch burritos.
- Cheesy Sloppy Joe Garlic Bread: Overflowing with bold flavor, this garlicky bread adds a fun, indulgent twist to any Tex-Mex meal.
- Beef and Pepper Rice Bowl: Craving a rice-based option? This hearty bowl shares the same peppery goodness in a new form.
- Banana Split Fluff Salad: Cool, creamy, and sweet — the perfect contrast to the savory heat of your burritos.
Chicken Bell Pepper Ranch Burritos
- Total Time: 20 minutes
- Yield: 4 burritos 1x
- Diet: Halal
Description
These hearty burritos are loaded with seasoned chicken, sautéed bell peppers, and a creamy ranch twist—all wrapped in a warm tortilla for a satisfying, flavor-packed meal.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/3 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 4 large flour tortillas
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced bell peppers and sauté for 4–5 minutes until tender.
- Add the cooked shredded chicken, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well to combine and heat through.
- Remove the pan from heat and stir in ranch dressing and cheddar cheese.
- Warm the tortillas slightly to make them pliable.
- Spoon the chicken and pepper mixture onto each tortilla, then roll tightly into burritos.
- Serve warm or toast in a skillet for a crisp exterior.
Notes
- Use rotisserie chicken for a quicker prep.
- Add jalapeños or hot sauce for extra heat.
- Wrap in foil for an easy on-the-go meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg