Description
These Chicken Bell Pepper Ranch Burritos are a flavorful and easy-to-make meal perfect for a quick lunch or dinner. Tender chicken breast is seasoned with a smoky spice blend, sautéed with colorful bell peppers, and combined with creamy ranch dressing, shredded cheddar, and rice, all wrapped in warm flour tortillas. Finished with an optional skillet toast for a crispy exterior, these burritos deliver a delicious combination of textures and savory flavors in just 30 minutes.
Ingredients
Protein and Vegetables
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Other Ingredients
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup cooked rice
- 4 large flour tortillas
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium-high heat to prepare for cooking the chicken and vegetables.
- Season and cook chicken: Add the thinly sliced chicken breast to the skillet and season with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Cook for 5-7 minutes until the chicken is golden brown and fully cooked.
- Sauté bell peppers: Add the sliced red and green bell peppers to the skillet with the chicken and sauté together for another 3-4 minutes until the peppers are tender but still slightly crisp.
- Warm tortillas: Heat the flour tortillas until they are soft and pliable, either in a microwave or on a dry skillet.
- Assemble burritos: Layer cooked rice, the chicken and bell pepper mixture, ranch dressing, and shredded cheddar cheese onto each tortilla.
- Roll burritos: Roll up the tortillas tightly, folding in the sides to encase the filling securely.
- Toast burritos (optional): For a crispy finish, place the burritos seam-side down in a dry skillet over medium heat and toast until the surface is golden and crisp.
- Garnish and serve: Remove burritos from skillet and garnish with chopped fresh cilantro if desired before serving.
Notes
- You can substitute cooked quinoa or cauliflower rice for the traditional rice to make it lower carb.
- For a spicier version, add a pinch of cayenne pepper or hot sauce to the chicken seasoning or ranch dressing.
- Use whole wheat or gluten-free tortillas to accommodate dietary preferences.
- To make this burrito vegetarian, replace chicken with cooked beans or grilled tofu and use a vegetarian ranch dressing.
- Make sure not to overcook the bell peppers to retain their texture and sweetness.
