Here’s a complete recipe:
🌯 Chicken Bell Pepper Ranch Burritos
Ingredients (makes 4–6 burritos)
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2 cups cooked chicken, shredded or diced
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 yellow bell pepper, sliced (optional, for color)
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1 small onion, thinly sliced
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2 tbsp olive oil
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½ tsp garlic powder
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½ tsp smoked paprika
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Salt & pepper, to taste
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½ cup ranch dressing
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1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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4–6 large flour tortillas
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Optional toppings: sour cream, avocado, salsa
Instructions
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Cook the vegetables:
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Heat olive oil in a skillet over medium heat.
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Add sliced onions and bell peppers, season with garlic powder, paprika, salt, and pepper.
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Sauté 5–7 minutes until tender-crisp.
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Add the chicken:
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Stir in cooked chicken and ½ cup ranch dressing.
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Cook for 2–3 minutes until everything is heated through and coated in ranch flavor.
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Assemble the burritos:
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Warm tortillas slightly to make them pliable.
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Spoon chicken and pepper mixture down the center of each tortilla.
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Sprinkle with shredded cheese and any optional toppings.
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Fold sides in, then roll tightly from the bottom to form burritos.
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Optional – Crisp the burritos:
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Heat a skillet over medium heat and lightly toast burritos seam-side down for 1–2 minutes per side until golden and slightly crispy.
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Serve:
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Slice in half and enjoy with extra ranch, salsa, or guacamole on the side.
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💡 Tips & Variations
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Spicy kick: Add sliced jalapeños or a drizzle of sriracha.
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Meal prep: Wrap burritos in foil and refrigerate for up to 4 days; reheat in the oven or microwave.
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Cheese alternative: Try pepper jack for a melty, spicy twist.
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Protein swap: Use steak, shrimp, or beans for vegetarian/alternate options.
I can also make a one-pan version that cooks everything together and assembles burritos in under 20 minutes if you want a super quick version.
