Chicken Bell Pepper Ranch Burritos
A deliciously creamy and satisfying meal featuring shredded chicken, bell peppers, and ranch dressing wrapped in tortillas.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
- Microwave
Ingredients
Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken works great for convenience.
- 1 cup bell peppers, chopped Any color you prefer.
- 1/2 cup ranch dressing
- 1 cup cheese, shredded Cheddar or your favorite.
- 4 large flour tortillas
- 1 can black beans, drained Optional.
- 1/2 cup corn Optional.
- Salt and pepper To taste.
Instructions
- Prepare the chicken: If you haven’t already, cook and shred your chicken.
- Sauté the bell peppers: Heat a small amount of oil in a pan over medium heat. Add the chopped bell peppers and sauté for 3-4 minutes until slightly tender but still crisp.
- Mix the filling: In a large bowl, combine the shredded chicken, sautéed bell peppers, ranch dressing, black beans (if using), and corn (if using). Stir well to evenly coat all ingredients. Season with salt and pepper to your liking.
- Warm the tortillas: Heat each tortilla on a dry skillet or in the microwave for about 20 seconds until soft and pliable.
- Assemble the burritos: Lay a tortilla flat and spoon about one-fourth of the chicken mixture onto the center. Sprinkle with shredded cheese.
- Roll it up: Fold the sides of the tortilla inward, then roll tightly from one end to the other to form a burrito.
- Optional – crisp the burritos: For a crunchy outer layer, place the burritos seam-side down on a hot skillet and cook for 2-3 minutes until golden and slightly crispy. Flip and repeat on the other side.
- Serve and enjoy: Cut the burritos in half if you’d like, and serve with your favorite sides or toppings.
Notes
Store any leftover burritos wrapped tightly in plastic wrap or foil and place in an airtight container in the refrigerator for up to 3 days.