Chicken Bell Pepper Ranch Burritos
Tender seasoned chicken strips, colorful bell peppers, creamy ranch dressing, and melted cheddar cheese wrapped in a soft flour tortilla. A hearty, flavorful high-protein meal ready in about 30 minutes.
Ingredients
Scale
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breast thinly sliced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp chili powder
- salt and pepper to taste
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 0.5 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup cooked rice
- 4 large flour tortillas
- 0.25 cup fresh cilantro chopped, optional
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add sliced chicken and season with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper.
- Cook chicken for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through. Internal temperature should reach 165 degrees F.
- Add sliced red and green bell peppers to the skillet. Saute for 3 to 4 minutes until just tender but still slightly crisp.
- Warm tortillas in a dry skillet for 30 seconds per side or microwave wrapped in a damp paper towel for 20 seconds.
- Lay each tortilla flat and layer with rice, chicken and bell pepper mixture, ranch dressing, and shredded cheddar cheese.
- Fold in the sides and roll each burrito tightly from the bottom.
- Optional: toast burritos seam-side down in the skillet over medium heat for 1 to 2 minutes per side until golden and crispy.
- Garnish with chopped fresh cilantro if using. Serve immediately.
Notes
Swap whole wheat tortillas and light ranch for a lighter version. Use pepper jack or mozzarella for a different flavor profile. Substitute black beans or mushrooms for a vegetarian option. Freeze individually wrapped burritos for up to 2 months. Store ranch and rice separately when meal prepping to prevent sogginess.