Chicken Bell Pepper Burritos

These chicken bell pepper ranch burritos are a quick and satisfying meal perfect for busy weeknights. They bring together tender chicken, colorful bell peppers, and creamy ranch for a flavorful filling wrapped in soft flour tortillas. This recipe comes together fast and fits well with a range of tastes, making it a reliable choice when you want something tasty without fuss.

I first made these after a busy day needing something easy yet comforting. The combination of ranch and bell peppers gave it a fresh tang that turned the burritos into a family favorite.

Ingredients

• Cooked chicken breast: shredded or chopped provides lean protein and absorbs the flavors well
• Olive oil: for sautéing adds a light fruitiness and helps soften the veggies without frying
• Red yellow and green bell peppers: bring bright colors and a fresh crunch choose firm peppers without soft spots
• Red onion: optional but adds a mild sweetness and depth pick small fresh ones or sweet varieties if you prefer
• Garlic powder: adds a subtle punch fresh garlic works too but powder blends more evenly here
• Salt and black pepper: for seasoning help balance and bring out the other flavors
• Ranch dressing: gives a creamy herbaceous element that ties the filling together pick your favorite brand or homemade version
• Shredded cheddar or Monterey Jack cheese: melts perfectly adding richness use fresh packages for best melting quality
• Large flour tortillas: hold all the filling well and roll easily choose soft but sturdy tortillas to avoid tearing
• Cooking spray or butter: lets you crisp up the burritos outside adding texture if you like an extra touch

Instructions

Heat the olive oil:

Warm the olive oil in a large skillet over medium-high heat to prepare for cooking the vegetables. Using medium-high heat ensures the peppers soften quickly but stay crisp.

Sauté the bell peppers and onion:

Add the sliced bell peppers and optional red onion to the skillet. Cook for about 4 to 5 minutes stirring occasionally until the peppers slightly soften but still have a bit of crunch. This keeps the vegetables vibrant and flavorful rather than mushy.

Add chicken and seasonings:

Stir in the cooked chicken along with garlic powder salt and black pepper. Continue cooking for 2 to 3 minutes just until everything is heated through and combined well. This step melds the flavors without overcooking the chicken.

Mix in ranch dressing and cheese:

Remove the skillet from heat and immediately stir in the ranch dressing and shredded cheese. Mixing off the heat prevents the dressing from breaking and lets the cheese start melting gently creating a creamy filling.

Warm the tortillas:

Heat the flour tortillas until soft and pliable in the microwave or on another skillet. Warming the tortillas this way prevents cracking or tearing when assembling.

Assemble the burritos:

Divide the chicken and vegetable mixture evenly among the tortillas. Fold the sides inward and roll up tightly burrito style to enclose the filling securely.

Optional toasting step:

Lightly spray a skillet with cooking spray or melt some butter. Place each burrito seam side down and toast for 2 to 3 minutes on each side until golden brown and crispy. This adds a pleasant crunch and seals the burrito well.

Serve:

Serve hot preferably with extra ranch dressing salsa or sour cream on the side to customize each bite with extra cool or spicy notes.

My favorite part is the ranch dressing. It gives the burrito a creamy tang that brightens every bite and makes those bell peppers pop. Once I made these for a casual game night and everyone asked for seconds reminding me how simple tweaks can make something so crave-worthy.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat microwave the burritos wrapped in a damp paper towel for about one minute or until warm. For crispier burritos reheat in a skillet over medium heat turning until heated through and golden outside.

Ingredient Swaps

If you want a spicier kick swap ranch dressing for a chipotle mayo or add sliced jalapeños to the filling. Use grilled chicken for a smoky flavor or substitute for cooked turkey or pork for variety. Try different cheeses like pepper jack for a little heat or mozzarella for milder meltiness.

Serving Ideas

These burritos go well with a side of Mexican rice or black beans for a more filling meal. Serve with fresh chopped cilantro lime wedges and a side salad to brighten the plate. A drizzle of hot sauce adds a nice contrast for those who enjoy extra spice.

Seasonal Twists

Use fresh roasted bell peppers in late summer when they are sweetest and most abundant. In cooler months swap bell peppers for sautéed zucchini or mushrooms as the filling base. Add seasonal herbs like fresh oregano or thyme to the filling to give it a fresh twist depending on what’s available.

These burritos combine ease and flavor making them a busy night go-to that never disappoints.

Frequently Asked Recipe Questions

→ What kind of chicken works best for this dish?

Cooked chicken breast, shredded or chopped, works best as it blends well with the other ingredients and offers a lean texture.

→ Can I substitute the bell peppers with other vegetables?

Yes, you can use veggies like zucchini or mushrooms, but bell peppers provide a sweet crunch that complements the chicken nicely.

→ How do I keep the tortillas from tearing when rolling?

Heating the tortillas until warm and pliable makes them easier to roll without breaking.

→ Is toasting the burritos necessary?

Toasting adds a crispy, golden exterior and extra flavor but can be skipped if preferred soft burritos.

→ What cheese types work well in this dish?

Shredded cheddar or Monterey Jack melt smoothly and add a mild, creamy taste to the filling.