Description
When dinner needs to happen now, this Chicken Bell Pepper Ranch Burrito is the answer. It’s creamy, crunchy, hearty, and comes together in minutes using simple ingredients. Juicy shredded chicken, fresh bell peppers, and cool ranch dressing are wrapped in a warm tortilla, then toasted until golden. Easy, comforting, and totally customizable—this is the kind of meal you’ll make again and again.
Ingredients
-
2 cups cooked chicken, shredded (rotisserie works great)
-
1 cup bell peppers, chopped (any color or mix)
-
½ cup ranch dressing
-
2 large flour tortillas (burrito-size)
Optional add-ins
-
½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
-
2 tablespoons chopped fresh cilantro
-
Hot sauce or sliced jalapeños, to taste
-
¼ cup black beans or corn (drained)
Instructions
-
Mix the Filling
In a medium bowl, combine the shredded chicken, bell peppers, and ranch dressing. Mix until evenly coated. Stir in any optional add-ins if using. -
Warm the Tortillas
Heat tortillas in a dry skillet, microwave, or directly over a flame for a few seconds per side until warm and flexible. -
Assemble the Burritos
Lay a tortilla flat and place half of the filling in the lower third. Fold the bottom up over the filling, fold in the sides, then roll tightly into a burrito. Repeat with the second tortilla. -
Toast (Optional but Recommended)
Heat a skillet over medium heat. Place burritos seam-side down and toast for 2–3 minutes per side until golden and crisp. -
Serve
Let rest for 1 minute, slice in half, and enjoy warm.
Notes
-
Warm tortillas are key to prevent cracking while rolling.
-
Don’t overfill—a tighter burrito holds together better.
-
For a hot center, warm the filling slightly before assembling if it’s cold from the fridge.
-
These burritos are great for meal prep: prep the filling ahead and assemble when ready to eat.