These Chicken Bell Pepper Ranch Burritos are everything you want in a hearty, satisfying meal. Tender shredded chicken, sautéed bell peppers, warm tortillas, and creamy ranch come together to create a flavorful dish perfect for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

These burritos strike the perfect balance of savory chicken, sweet bell peppers, and smooth ranch dressing. They are quick to make, customizable, family-friendly, and ideal for busy weeknights. Each bite delivers warm, comforting flavors with a slight crunch and creaminess that make the recipe unforgettable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb chicken breast, cooked and shredded
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
1/2 cup ranch dressing
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
6 large flour tortillas
1 cup shredded cheddar cheese
2 tbsp olive oil

Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced bell peppers and onion. Cook for 5–7 minutes until softened.
3. Add the shredded chicken to the skillet. Season with garlic powder, onion powder, paprika, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally.
4. Warm the tortillas in a skillet or microwave until soft and pliable.
5. Assemble each burrito by placing a portion of the chicken and pepper mixture in the center of a tortilla.
6. Drizzle ranch dressing over the filling and add shredded cheddar cheese.
7. Roll the burrito tightly, folding in the sides as you go.
8. Heat a clean skillet over medium heat and place each burrito seam-side down. Cook until golden and lightly crispy on all sides.
9. Serve warm with extra ranch dressing if desired.

Servings and timing

Makes 6 burritos (serves 4–6 people).
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Use whole-wheat tortillas for a lighter option.
• Swap cheddar for Monterey Jack or mozzarella.
• Add cooked rice or black beans for added bulk.
• Use grilled chicken instead of shredded for extra texture.
• Add chopped cilantro or jalapeños for a fresh kick.

Storage/Reheating

Refrigerator: Store assembled burritos in an airtight container for up to 3 days.
Freezer: Wrap each burrito tightly and freeze for up to 2 months.
Reheat: Warm in a skillet for best texture, or microwave until heated through. For frozen burritos, thaw overnight or reheat directly from frozen on low heat.

FAQs

Can I use a different type of meat for this recipe?

Yes, you can substitute the chicken with beef or tofu.

Can I use corn tortillas instead of flour tortillas?

You can, but flour tortillas hold up better for burritos.

Can I make this dish spicy?

Yes, add chili powder, cayenne pepper, or sliced jalapeños.

Can I make these burritos ahead of time?

Yes, assemble them in advance and reheat when needed.

Can I replace the ranch dressing?

You can use yogurt-based ranch, garlic sauce, or light mayo.

Can I add rice to the filling?

Yes, adding cooked rice makes the burritos heartier.

How can I prevent the burritos from getting soggy?

Avoid overfilling and make sure the peppers are cooked until moisture evaporates.

Can I use rotisserie chicken?

Absolutely. It’s a quick and convenient option.

Can I bake the burritos instead of pan-searing?

Yes, bake at 400°F (200°C) for 10–12 minutes until lightly crisp.

Are these burritos good for meal prep?

Yes, they store and reheat well, making them meal-prep friendly.

Conclusion

These Chicken Bell Pepper Ranch Burritos offer a delicious blend of textures and flavors that makes them perfect for any occasion. With simple ingredients, easy preparation, and plenty of room for customization, this recipe is sure to become a household favorite. Prepare a batch, enjoy them fresh, or save some for later—they’re satisfying every time.

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