Description
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.
Ingredients
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
Instructions
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.
Slice bell peppers into thin strips.
Cut onion into thin slices.
Have all your burrito fillings ready to go — assembly line style.
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.
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
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.
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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~52g
- Protein: ~32g