🌯 Chicken Bell Pepper Ranch Burritos
✅ Juicy chicken
✅ Sautéed bell peppers
✅ Creamy ranch + melted cheese
✅ Wrap-and-go delicious!
🧂 Ingredients:
-
2 cups cooked chicken, shredded or chopped (grilled or rotisserie)
-
2–3 bell peppers (use red, yellow, and green), thinly sliced
-
½ onion, thinly sliced
-
1 tbsp olive oil
-
1 tsp garlic powder
-
1 tsp onion powder
-
½ tsp smoked paprika (optional)
-
Salt & pepper to taste
-
½ cup ranch dressing (bottled or homemade)
-
1 cup shredded cheddar or Monterey Jack
-
4–6 large flour tortillas
-
Optional: chopped cilantro, hot sauce, or sliced avocado
🔥 Instructions:
-
Sauté the Veggies:
-
Heat olive oil in a large skillet over medium heat.
-
Add sliced peppers and onion. Cook 5–7 minutes until softened and slightly charred.
-
Season with garlic powder, onion powder, paprika, salt, and pepper. Stir to combine.
-
-
Add the Chicken:
-
Stir in cooked chicken and cook until heated through (2–3 minutes).
-
Remove from heat and let cool slightly.
-
-
Add Ranch & Cheese:
-
Stir in ranch dressing and shredded cheese. The residual heat will melt the cheese and make it creamy.
-
-
Assemble Burritos:
-
Warm tortillas for easier folding.
-
Spoon filling into each tortilla.
-
Add extras if using (cilantro, hot sauce, avocado).
-
Roll tightly into a burrito.
-
-
Toast (Optional):
-
For a crispy finish, toast burritos in a dry skillet or grill pan for 2–3 minutes per side until golden.
-
🍴 Serving Suggestions:
-
Serve with sour cream, salsa, or a side of Mexican rice.
-
Cut in half and wrap in foil for lunch or freezer-friendly meal prep.
-
Add lettuce and tomatoes for a fresher vibe.
🧡 Tips & Variations:
-
Swap ranch with chipotle ranch or spicy aioli for a flavor twist.
-
Use low-carb tortillas or whole wheat wraps.
-
Add black beans or corn for a heartier version.
Want a printable version, freezer instructions, or a one-pan baked casserole version of this?
