Crispy Chicken Bell Pepper Ranch Burritos

Crispy Chicken Bell Pepper Ranch Burritos are the perfect mix of bold flavor and satisfying crunch. Filled with juicy chicken, sautéed bell peppers, melty cheese, and a creamy ranch twist, these burritos are pan-seared until golden and crispy on the outside. Whether I’m making a quick weeknight meal or prepping lunches for the week, this is one wrap I always come back to.

Why You’ll Love This Recipe

I love how these burritos combine Tex-Mex comfort with cool, tangy ranch and fresh bell pepper crunch. They’re packed with protein, easy to make, and crisp up beautifully in the skillet. I can customize them with whatever I have on hand, and they store and reheat really well too. It’s a complete handheld meal that’s cheesy, flavorful, and totally crave-worthy.

ingredients

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

• Cooked chicken (grilled, shredded, or crispy strips)

• Bell peppers (any color), thinly sliced

• Onion, thinly sliced

• Olive oil

• Garlic powder

• Salt and pepper

• Ranch dressing

• Shredded cheddar or Monterey Jack cheese

• Large flour tortillas

• Butter or more olive oil (for crisping the burritos)

directions

1. I heat olive oil in a skillet over medium heat and sauté the bell peppers and onions until softened, about 5–7 minutes. I season them with salt, pepper, and garlic powder.

2. I warm the chicken in the same skillet or microwave until heated through.

3. I lay out the tortillas and layer each one with chicken, the sautéed peppers and onions, a drizzle of ranch dressing, and a generous handful of shredded cheese.

4. I fold in the sides and roll each tortilla into a tight burrito.

5. In a clean skillet, I melt a bit of butter or drizzle olive oil over medium heat and place the burritos seam-side down.

6. I cook for 2–3 minutes per side until golden brown and crispy, pressing gently with a spatula to help seal and crisp.

7. I let them cool slightly before slicing in half and serving warm.

Servings and timing

This recipe makes 4 burritos.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• I sometimes use buffalo ranch or chipotle ranch for extra flavor.

• For a spicier version, I add jalapeños or hot sauce inside the burrito.

• I’ve made this with leftover rotisserie chicken, grilled chicken thighs, or even crispy frozen chicken tenders.

• For a low-carb version, I use low-carb tortillas or wrap it all in lettuce.

storage/reheating

I store leftover burritos wrapped in foil or in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet or air fryer for best crispiness—about 3–5 minutes per side over medium heat. The microwave works too, but the tortilla softens instead of staying crisp.

FAQs

Can I freeze these burritos?

Yes, I wrap them tightly in foil and freeze. When I’m ready to eat, I thaw overnight and reheat in a skillet or oven until warmed through and crispy again.

What type of chicken works best?

I like using grilled or shredded rotisserie chicken, but breaded or crispy chicken strips make it extra indulgent.

Can I make these burritos ahead of time?

Absolutely. I assemble them ahead and either refrigerate or freeze them. I just sear them fresh before serving for the best crunch.

What’s the best cheese to use?

Cheddar, Monterey Jack, or a Mexican blend all melt really well and pair great with the ranch and veggies.

Can I add rice or beans?

Yes! I’ve added a scoop of seasoned rice or black beans for a heartier version, and it works beautifully.

Conclusion

Crispy Chicken Bell Pepper Ranch Burritos are one of my favorite quick meals because they check every box—easy, cheesy, flavorful, and satisfyingly crispy. Whether I’m feeding the family or just want something handheld and comforting, these burritos always deliver. They’re great fresh off the skillet or reheated the next day, and every bite packs a punch of creamy, smoky, and cheesy goodness.