Description
Chicken Bell Pepper Ranch Burritos with tender chicken, colorful bell peppers, and creamy ranch dressing. Quick, comforting, and crowd-pleasing!
Ingredients
Scale
- 2 **large boneless, skinless chicken breasts** (approximately 1 pound), cut into ½-inch strips
- 3 **bell peppers** (preferably 1 each of red, green, and yellow), thinly sliced
- 1 **medium onion**, thinly sliced
- 2 **cloves garlic**, minced
- 4 **large flour tortillas** (10-inch diameter)
- ½ cup **ranch dressing** (store-bought or homemade)
- 1 cup **shredded cheddar cheese**
- 2 tablespoons **olive oil**
- 1 tablespoon **taco seasoning**
- ¼ teaspoon **salt** (or to taste)
- ¼ teaspoon **black pepper**
- Optional: 2 tablespoons **fresh cilantro**, chopped for garnish
Instructions
- Step 1: Prepare the Chicken Begin by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. While the pan is heating, season your chicken strips with taco seasoning, ensuring each piece is evenly coated. Once the oil is shimmering, add the chicken to the pan in a single layer – don’t overcrowd! Cook for about 3 minutes per side until the chicken is golden brown and reaches 165°F internally. The chicken should have a slight caramelization on the outside while remaining tender inside. Transfer the cooked chicken to a plate and tent with foil to keep warm.
- Step 2: Sauté the Vegetables In the same skillet, add the remaining tablespoon of olive oil. Once hot, add your sliced onions and cook for about 2 minutes until they begin to soften. Now, add the colorful bell pepper strips and minced garlic, tossing everything together. Season with salt and black pepper. Cook the vegetable mixture for about 4-5 minutes, stirring occasionally, until the peppers are tender-crisp – you want them to maintain some texture! The peppers should be slightly softened but not limp.
- Step 3: Assemble Your Burritos Now comes the fun part! Lay out your warmed tortillas on a clean work surface. Spread about 2 tablespoons of ranch dressing in the center of each tortilla, leaving a 1-inch border. Divide the chicken evenly among the tortillas, placing it in a line down the center. Top the chicken with your beautiful sautéed bell peppers and onions, then sprinkle each with ¼ cup of shredded cheddar cheese. If using cilantro, scatter it over the filling now.
- Step 4: Roll and Serve To properly roll your Chicken Bell Pepper Ranch Burritos, fold the sides of each tortilla inward, then fold the bottom edge up and over the filling. Continue rolling tightly away from you, tucking in the edges as you go, creating a secure package. For an optional finishing touch, you can return the burritos to a clean skillet and toast them seam-side down for about 1-2 minutes until golden and sealed. Slice in half diagonally and serve immediately while they’re still warm and the cheese is melty!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 burrito
- Calories: 425 calories per serving
- Sugar: 6 grams
- Sodium: 830 mg
- Fat: 26 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 26 grams
- Fiber: 3 grams
- Protein: 22 grams
- Cholesterol: 70 mg