Chicken Bell Pepper Ranch Burritos (Print Version)
Savory chicken, bell peppers, and ranch dressing wrapped in toasted tortillas with cheddar.
# Ingredients:
→ Filling
01 -
2 cups cooked chicken breast, shredded or diced
02 -
1 tablespoon olive oil
03 -
1 red bell pepper, sliced
04 -
1 green bell pepper, sliced
05 -
1 small onion, sliced
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon chili powder
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
1/2 cup ranch dressing
11 -
1 cup shredded cheddar cheese
→ Wraps & Optional Toppings
12 -
4 large flour tortillas (25 cm)
13 -
Chopped fresh cilantro (optional)
14 -
Diced tomatoes (optional)
15 -
Sliced jalapeños (optional)
16 -
Sliced avocado (optional)
# Instructions:
01 -
Heat olive oil in a skillet over medium-high heat. Add the red and green bell peppers along with the onion. Cook for 5 to 6 minutes, stirring occasionally, until softened and lightly charred. Season with garlic powder, chili powder, salt, and black pepper.
02 -
Add the cooked chicken to the skillet with the vegetables. Stir thoroughly and cook for 2 to 3 minutes, until the chicken is heated throughout.
03 -
Remove the skillet from heat. Stir in ranch dressing and shredded cheddar cheese until evenly coated and cheese begins to melt.
04 -
Warm the flour tortillas gently to enhance flexibility. Evenly distribute the chicken and pepper mixture among the tortillas, and top with any desired optional garnishes.
05 -
Wrap each tortilla tightly, folding in the sides to seal. For a crispy exterior, place burritos seam-side down in a hot skillet, cooking 1 to 2 minutes per side until golden brown.
06 -
Serve the burritos warm, accompanied by extra ranch dressing or salsa if preferred.
# Notes:
01 -
Ensure the tortillas are sufficiently warmed before assembling to prevent cracking during rolling.
02 -
For a lighter option, use low-fat ranch dressing and reduced-fat cheese.