Get ready to elevate your weeknight dinner routine with these irresistible Chicken Bell Pepper Ranch Burritos! Combining juicy chicken, colorful bell peppers, and creamy ranch dressing, these burritos strike the perfect balance between comfort food and fresh flavors.
I created this recipe on a busy Monday when I needed something that would satisfy my craving for Mexican-inspired food but didn’t require hours in the kitchen. The result was this family favorite that’s now in our regular rotation – hearty, flavorful, and wonderfully customizable.
Why You’ll Love This
- Ready in just 45 minutes from start to finish – perfect for busy weeknights
- The combination of tender chicken, sweet bell peppers, and tangy ranch creates a flavor explosion
- Easily customizable with your favorite toppings and heat level
- Great for meal prep – make a batch and enjoy throughout the week
- Kid-friendly but sophisticated enough for adults to enjoy too
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
- Salt and pepper to taste
- 1 packet ranch seasoning
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1 tablespoon fresh cilantro, chopped (optional)
- Cooking spray or butter for grilling
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion, then cook for 5-7 minutes until they're soft and slightly charred. Season with salt and pepper.
- In a medium bowl, mix the sour cream and ranch seasoning together to create a creamy ranch sauce.
- In a large mixing bowl, toss the shredded chicken with the ranch sauce until everything is evenly coated.
- Warm the tortillas slightly in the microwave or on a dry skillet to make them easier to roll.
- Lay out each tortilla and evenly divide the ranch chicken, sautéed peppers and onions, and cheddar cheese among them. Roll up tightly, folding in the sides to keep everything inside.
- Heat a skillet or grill pan over medium-high heat and lightly coat with cooking spray or butter. Grill each burrito for 2-3 minutes per side until golden and crispy. Serve warm with cilantro if you like.
Tips & Variations
- For a spicier version, add diced jalapeños or a dash of hot sauce to the filling
- Substitute chicken with ground beef, turkey, or black beans for a vegetarian option
- Make it a bowl instead of a burrito by serving the filling over rice
- Add avocado slices or guacamole for extra creaminess
- For meal prep, wrap assembled burritos in foil and refrigerate for up to 3 days
- Try using homemade ranch dressing for even more flavor
Serving Suggestions
These Chicken Bell Pepper Ranch Burritos pair wonderfully with a simple side salad dressed with lime vinaigrette. For a more substantial meal, serve alongside Spanish rice, refried beans, or corn salad.
Don’t forget the toppings! Set out small bowls of sour cream, pico de gallo, sliced avocado, and extra ranch dressing so everyone can customize their burrito experience.
Notes
- To test if chicken is done, cut into the thickest piece – it should be completely white with no pink
- For best results, don’t overstuff your burritos or they may be difficult to roll
- If making ahead, wait to add fresh ingredients like avocado until just before serving
- Leftover filling can be stored in an airtight container for up to 3 days in the refrigerator
FAQs
Can I freeze these burritos?
Yes! Wrap each assembled burrito tightly in plastic wrap, then foil, and freeze for up to 3 months. Reheat in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes.
How can I make these burritos healthier?
Use whole wheat tortillas, light ranch dressing, and add extra vegetables like spinach or zucchini to the filling. You can also reduce the cheese or use a low-fat variety.
What if I don’t have ranch dressing?
Greek yogurt mixed with a little lime juice and taco seasoning makes a great substitute. You could also use sour cream or a creamy avocado sauce.
Can I use rotisserie chicken instead?
Absolutely! Using pre-cooked rotisserie chicken will save you time. Simply shred it and add it to the skillet with the vegetables just long enough to warm through.
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