Chicken Bell Pepper Ranch Burritos

Say hello to your new weeknight hero: Chicken Bell Pepper Ranch Burritos that are basically a party wrapped in a tortilla! We’re talking perfectly seasoned chicken strips, colorful bell peppers and onions all sautéed together with a creamy ranch twist, then wrapped up with rice, cheese, and all the good stuff. It’s like fajitas met ranch dressing and decided to become the most craveable burrito ever. These babies are loaded with flavor, packed with protein and veggies, and honestly way better than anything you’re gonna get from a drive-through. Plus, they freeze like champs for those “what’s for dinner?” emergencies.

Why You’ll Love This Recipe

One-pan cooking for the filling = less cleanup, more happiness.

Uses ranch seasoning in a totally genius way that’ll blow your mind.

Perfect for meal prep — make a bunch and freeze ’em.

Kid-friendly but sophisticated enough for adults.

Cheaper than takeout and way more delicious.

Customizable for whatever you’ve got in the fridge.

The Good Stuff You’ll Need

For the Chicken & Peppers:

2 lbs boneless, skinless chicken breasts or thighs, sliced into strips

2 bell peppers (any colors you want), sliced thin

1 large onion, sliced

2 tbsp olive oil

1 packet (1 oz) ranch dressing mix

1 tsp garlic powder

1/2 tsp paprika

Salt and pepper to taste

For the Burrito Assembly:

8 large flour tortillas (burrito-size)

2 cups cooked rice (white, brown, or cilantro-lime)

1 can (15 oz) black beans, drained and rinsed

2 cups shredded Mexican cheese blend

1 cup sour cream

1/2 cup ranch dressing (for extra ranch lovers)

1 cup corn (frozen, canned, or fresh)

2 green onions, chopped

Optional Toppings:

Diced tomatoes

Shredded lettuce

Avocado slices or guacamole

Hot sauce

Cilantro

Lime wedges

Let’s Wrap This Up

Step 1: Chicken Prep Game

Cut chicken into bite-sized strips (about 1/2 inch thick).

In a large bowl, toss chicken with ranch packet, garlic powder, paprika, salt, and pepper.

Let it marinate for at least 15 minutes while you prep everything else.

Step 2: Veggie Prep

Slice bell peppers into thin strips.

Cut onion into thin slices.

Have all your burrito fillings ready to go — assembly line style.

Step 3: Cook That Good Stuff

Heat olive oil in a large skillet or wok over medium-high heat.

Add seasoned chicken and cook for 5-6 minutes until starting to brown.

Add bell peppers and onions to the same pan.

Cook everything together for 8-10 minutes until chicken is cooked through and veggies are tender-crisp.

Taste and adjust seasoning.

Step 4: Burrito Assembly Station

Warm tortillas in microwave for 30 seconds or in a dry skillet for easier rolling.

Lay each tortilla flat and add fillings in the center:

Start with about 1/4 cup rice

Add about 1/2 cup of the chicken and pepper mixture

Sprinkle with beans, corn, cheese, and green onions

Add a dollop of sour cream and ranch if desired

Step 5: The Perfect Roll

Fold in the sides of the tortilla first.

Then roll tightly from the bottom up, keeping everything tucked in.

If eating immediately, you can slice in half to show off those beautiful layers.

Step 6: Make Them Golden (Optional)

For extra crispy burritos, heat a clean skillet over medium heat.

Place burritos seam-side down and cook for 2-3 minutes per side until golden and crispy.

This step makes them extra amazing but totally optional.

Serving Suggestions

Serve with extra ranch for dipping because ranch makes everything better.

Side of tortilla chips and salsa for the full experience.

A simple side salad balances out all that deliciousness.

Switch It Up

Spicy Ranch: Add diced jalapeños and use spicy ranch seasoning.

Buffalo Style: Toss cooked chicken with buffalo sauce instead of ranch.

Veggie Version: Skip chicken and double up on beans and veggies.

Breakfast Style: Add scrambled eggs and serve for brunch.

Greek Twist: Use Greek seasoning instead of ranch and add feta cheese.

BBQ Ranch: Mix BBQ sauce with the ranch for a smoky flavor.

Make-Ahead Tips

Cook the chicken and pepper mixture up to 3 days ahead. Store covered in fridge.

Assemble burritos and wrap individually in foil. Freeze up to 3 months.

To reheat frozen burritos: Microwave for 2-3 minutes, then unwrap and microwave 1-2 more minutes.

Cook rice in bulk and portion it out for quick burrito assembly.

Freezer Meal Hack

Make a double batch and freeze half for busy nights.

Wrap each burrito in parchment paper, then foil for best freezer results.

Label with date and contents because future you will thank you.

Questions People Actually Ask

Q: Can I use rotisserie chicken? A: Absolutely! Just shred it and toss with the ranch seasoning, then add to the cooked peppers.

Q: What’s the best way to prevent soggy burritos? A: Let hot ingredients cool slightly before assembling, and don’t overfill them.

Q: Can I make these gluten-free? A: Yes! Just use gluten-free tortillas and check that your ranch packet is gluten-free.

Q: How do I keep them warm for a party? A: Wrap in foil and keep in a 200°F oven for up to 2 hours.

Q: Can I grill these? A: Sure! Wrap in foil and grill over medium heat, turning once, about 15 minutes total.

Q: What if I don’t have ranch packets? A: Mix 1 tbsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp each salt and pepper.