Chicken Bell Pepper Ranch Burritos With Cheddar and Tortillas (Print version)

Juicy chicken, sweet bell peppers, creamy ranch, and melted cheddar rolled in warm tortillas and toasted until golden.

# Ingredients:

For the chicken and peppers

01 - 1 lb (450 g) boneless skinless chicken breast or thighs, cut into bite-size strips
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 3/4 teaspoon kosher salt
08 - 1/2 teaspoon black pepper
09 - 1 small yellow onion, thinly sliced
10 - 1 red bell pepper, thinly sliced
11 - 1 yellow bell pepper, thinly sliced
12 - 1 tablespoon fresh lime juice

For assembly

13 - 4 large 10-inch flour tortillas
14 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
15 - 1/2 cup (120 ml) thick ranch dressing, plus more for serving
16 - 1 teaspoon neutral oil, for toasting if needed
17 - 2 tablespoons chopped cilantro or parsley, optional

# Instructions:

01 - Add the chicken to a bowl with smoked paprika, chili powder, cumin, garlic powder, salt, and black pepper. Toss until the pieces are evenly coated.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook for 5-7 minutes, stirring now and then, until browned and cooked to 165°F.
03 - Add the onion, red bell pepper, and yellow bell pepper to the skillet. Cook for 5-6 minutes until tender-crisp and lightly browned in spots. Stir in the lime juice.
04 - Warm the tortillas in a dry skillet for about 15 seconds per side, or microwave them wrapped in a damp towel for 20-30 seconds until pliable.
05 - Divide the cheddar down the center of the tortillas. Spoon the hot chicken and pepper filling over the cheese, then drizzle each with about 2 tablespoons ranch dressing.
06 - Fold in the sides of each tortilla, pull the bottom flap up over the filling, and roll into a snug burrito. Keep the seam underneath.
07 - Place burritos seam-side down in a lightly oiled skillet over medium heat. Toast for 1-2 minutes per side until golden and crisp. Serve with extra ranch and herbs if using.

# Good to know:

01 - Best served hot, right after toasting.
02 - Use thick ranch dressing so the filling stays creamy without leaking.
03 - Cook chicken to 165°F for safe doneness.

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