Ingredients for Chicken Bell Pepper Ranch Burritos
→ Main Ingredients
- 2 large chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 red onion, sliced
- 1 packet ranch seasoning (dry mix)
- 4 to 6 large flour tortillas
→ Optional extras
- 1 cup shredded cheese (cheddar or Monterey jack)
- 1/2 cup sour cream or ranch dressing
- Salsa, avocado, or cilantro for serving
How I Make Chicken Bell Pepper Ranch Burritos
I start by heating olive oil in a large skillet over medium heat. I add the sliced peppers and onions, sautéing until they’re tender and slightly caramelized, about 5–7 minutes. Their colors brighten and the kitchen smells amazing!
Next, I add the shredded chicken to the skillet, stirring in the ranch seasoning until everything is well coated. If the filling seems dry, I add a tablespoon of water or chicken broth to keep things juicy and flavorful. I let the filling heat through for two or three minutes, tasting for seasoning and adjusting as needed.
To assemble, I warm the tortillas so they’re soft and pliable. I spoon a generous amount of chicken and pepper filling into the center of each tortilla. If I’m feeling extra indulgent, I sprinkle on shredded cheese and add a drizzle of sour cream or ranch dressing before rolling up each burrito tightly.
For a toasty finish, I’ll place the wrapped burritos seam-side down in a dry skillet, browning each side for a minute to crisp up the wrap and melt the cheese.
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