Description
When life gets busy and hunger hits hard, these Creamy Chicken Bell Pepper Ranch Burritos come to the rescue. They’re quick, comforting, and packed with flavor—juicy chicken, crunchy bell peppers, creamy ranch, and melty cheese all wrapped in a warm tortilla. Perfect for weeknight dinners, easy lunches, or make-ahead meals, this recipe is simple, flexible, and made for real life.
Ingredients
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2 cups cooked chicken, shredded (rotisserie chicken is ideal)
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1 cup bell peppers, chopped (any colors you like)
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½ cup ranch dressing
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1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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4 large burrito-size flour tortillas (about 10 inches)
Optional add-ins
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1 can (15 oz) black beans, drained and rinsed
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½ cup corn (fresh, canned, or thawed frozen)
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Chopped cilantro
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Hot sauce or diced jalapeños
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Salt and black pepper, to taste
Instructions
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Mix the Filling
In a large bowl, combine shredded chicken, bell peppers, ranch dressing, cheese, and any optional add-ins. Mix well until everything is evenly coated. Taste and season lightly with salt and pepper if needed. -
Warm the Tortillas
Heat tortillas in the microwave for 20–30 seconds (covered with a damp paper towel) or in a dry skillet for about 15 seconds per side until warm and flexible. -
Assemble the Burritos
Lay a tortilla flat and spoon one-quarter of the filling into the center, shaping it into a horizontal line. Leave space around the edges. -
Roll
Fold in the left and right sides, then roll tightly from the bottom up to form a burrito. Place seam-side down. -
Toast (Optional but Recommended)
Heat a skillet over medium heat. Toast burritos seam-side down for 2–3 minutes per side until golden and slightly crispy. -
Serve
Slice in half if desired and serve warm, or wrap for later.
Notes
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Don’t overfill—a tighter burrito holds together better.
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For meal prep, let the filling cool completely before assembling.
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Toasting the burritos helps seal them and adds great texture.