Chicken Bell Pepper Ranch Burritos

Chicken Bell Pepper Ranch Burritos are a fresh, flavorful twist on a classic wrap. Packed with juicy chicken, sautéed bell peppers, and a creamy ranch sauce, these burritos are easy to make and perfect for lunch, dinner, or meal prep. Wrapped in a warm tortilla and filled with hearty, colorful ingredients, every bite is satisfying and delicious.

Why You’ll Love This Recipe

I love how these burritos combine the creamy, herby flavor of ranch with the bold savoriness of chicken and sweet crunch of bell peppers. They’re quick to throw together, easily customizable, and great for feeding a crowd or storing for later. Whether I’m eating one hot off the skillet or pulling one from the fridge for a grab-and-go meal, these burritos are always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast or thighs, shredded or diced

• Bell peppers (any color), thinly sliced

• Onion, sliced (optional)

• Olive oil

• Ranch dressing

• Shredded cheese (cheddar, Monterey Jack, or a blend)

• Flour tortillas (large burrito size)

• Salt and black pepper

• Optional: garlic powder, paprika, or chili flakes for added seasoning

Directions

1. I start by heating olive oil in a large skillet over medium heat. I sauté the sliced bell peppers (and onion, if using) until they’re soft and slightly caramelized.

2. I add the cooked chicken to the skillet and season with salt, pepper, and any additional spices I want. I stir until the chicken is heated through.

3. I remove the skillet from the heat and stir in a generous amount of ranch dressing until everything is well coated.

4. I lay out the flour tortillas and sprinkle a layer of shredded cheese down the center of each one.

5. I spoon the chicken and pepper mixture on top of the cheese, then roll up the tortillas burrito-style.

6. For a crispy finish, I often toast the burritos in a dry skillet for 2–3 minutes per side until golden and warmed through.

Servings and timing

This recipe makes 4 burritos and takes about 30 minutes total—15 minutes for prep and 15 minutes to cook and assemble.

Variations

Sometimes I add rice or black beans to the filling for a heartier version. I also like to mix a little hot sauce or chipotle into the ranch for extra kick. If I want to make it low-carb, I use low-carb wraps or lettuce leaves. For a vegetarian version, I substitute the chicken with sautéed mushrooms or black beans.

Storage/Reheating

I wrap leftover burritos in foil or plastic wrap and store them in the fridge for up to 3 days. They also freeze well—I wrap them tightly and freeze for up to 2 months. To reheat, I microwave them for a quick meal or toast them in a skillet or oven for the best texture.

FAQs

Can I use rotisserie chicken?

Yes, I often use shredded rotisserie chicken when I need a shortcut—it saves time and still tastes great.

What kind of ranch dressing works best?

I use classic ranch, but homemade or flavored varieties like chipotle ranch work well too depending on the flavor I want.

Can I make these ahead for meal prep?

Absolutely. I assemble and wrap the burritos, then store them in the fridge or freezer to reheat later.

How do I keep the burritos from getting soggy?

I let the filling cool slightly before wrapping, and I avoid overloading with sauce. Toasting them helps keep the outside crisp too.

What sides go well with these burritos?

I like to serve them with tortilla chips and salsa, a simple salad, or corn on the cob for a complete meal.

Conclusion

Chicken Bell Pepper Ranch Burritos are the kind of meal I turn to when I want something quick, filling, and packed with flavor. They’re easy to make, endlessly flexible, and always a crowd-pleaser. Whether I’m serving them fresh or pulling them from the freezer for a busy day, these burritos are a tasty, satisfying option any time.

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