Chicken Bell Pepper Ranch Burritos

Here’s a Chicken Bell Pepper Ranch Burritos recipe that’s flavorful, easy to make, and perfect for a quick weeknight meal.

🌯 Chicken Bell Pepper Ranch Burritos

🕒 Ready in: 35 minutes

🍽️ Serves: 4 burritos

🧾 Ingredients:

• 2 tablespoons olive oil

• 1 lb (450g) chicken breast, thinly sliced or cubed

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• Salt & pepper, to taste

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow bell pepper, sliced (optional)

• 1 small red onion, sliced

• 1/2 cup ranch dressing

• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

• 4 large flour tortillas

• Optional toppings: sour cream, chopped cilantro, avocado, salsa

🔪 Instructions:

1. Cook the Chicken:

   • Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

   • Add chicken, garlic powder, onion powder, paprika, salt, and pepper.

   • Cook for 6–8 minutes until the chicken is cooked through and golden.

   • Set aside.

2. Sauté the Vegetables:

   • In the same pan, add another tablespoon of oil.

   • Add bell peppers and onion. Sauté for 5–7 minutes until soft and slightly charred.

   • Season lightly with salt and pepper.

3. Assemble Burritos:

   • Warm the tortillas slightly (microwave or skillet).

   • Spread 1–2 tablespoons of ranch dressing on each tortilla.

   • Add a portion of chicken, sautéed veggies, and shredded cheese.

   • Optional: add avocado or other toppings now.

4. Wrap & Toast:

   • Roll the burritos tightly (fold sides in first, then roll from the bottom).

   • Toast in a dry skillet for 2–3 minutes per side to seal and crisp the outside.

5. Serve:

   • Slice in half and serve warm with extra ranch or salsa on the side.

🔄 Variations:

• Make it spicy: Add sliced jalapeños or chipotle ranch.

• Low-carb: Use low-carb tortillas or serve as a bowl over rice/lettuce.

• Extra cheesy: Add a cheese blend inside and sprinkle some on top before toasting.