Description
Crispy Chicken Bell Pepper Ranch Burritos are golden, pan-seared wraps filled with juicy chicken, sautéed peppers and onions, melty cheese, and a creamy ranch drizzle. They’re quick, cheesy, and full of Tex-Mex flavor—perfect for dinner, meal prep, or a handheld lunch.
Ingredients
- 2 cups cooked chicken (grilled, shredded, or crispy strips)
- 2 bell peppers (any color), thinly sliced
- 1 small onion, thinly sliced
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup ranch dressing
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
- 4 large flour tortillas
- 2 tbsp butter or olive oil (for crisping burritos)
Instructions
- Heat olive oil in a skillet over medium heat. Sauté bell peppers and onions for 5–7 minutes until softened. Season with garlic powder, salt, and pepper.
- Warm chicken in the same skillet or microwave until heated through.
- Lay out tortillas and layer with chicken, sautéed peppers and onions, a drizzle of ranch, and shredded cheese.
- Fold in sides and roll tightly into burritos.
- In a clean skillet, melt butter or drizzle olive oil over medium heat. Place burritos seam-side down.
- Cook 2–3 minutes per side until golden and crispy, pressing gently with a spatula to help seal.
- Cool slightly, slice, and serve warm.
Notes
- Use buffalo ranch or chipotle ranch for extra flavor.
- Add jalapeños or hot sauce for spice.
- Try rotisserie chicken, grilled thighs, or crispy chicken tenders for variety.
- Use low-carb tortillas or lettuce wraps for a lighter version.
- Add seasoned rice or black beans for a heartier burrito.
Nutrition
- Serving Size: 1 burrito
- Calories: 480
- Sugar: 4g
- Sodium: 890mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
