Name: Chicken Bell Pepper Ranch Burritos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 2 cups cooked chicken (shredded); 1 tablespoon olive oil; 1 red bell pepper (sliced); 1 green bell pepper (sliced); 1 small onion (sliced); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon smoked paprika; Salt and pepper to taste; 1/2 cup ranch dressing; 1 cup shredded cheddar or Monterey Jack cheese; 4 large flour tortillas

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Get ready to meet your new weeknight favorite: Chicken Bell Pepper Ranch Burritos. Imagine bite after bite of juicy shredded chicken, sweet-tender bell peppers, and melty cheese, all wrapped up in a soft, warm tortilla—each mouthful generously coated in creamy ranch and a pop of smoky spice. These handheld wonders channel the perfect blend of Tex-Mex comfort and zesty ranch flavor, and they come together fast enough for any busy evening. If you love colorful dinners that deliver on both flavor and fun, this is a dish you’ll come back to over and over!

Chicken Bell Pepper Ranch Burritos Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of everyday ingredients to create Chicken Bell Pepper Ranch Burritos, but each one truly makes its mark. Fresh veggies bring brightness and crunch, while the seasoned chicken, ranch, and cheese blend for a satisfying, craveable filling. Here’s what you’ll gather:

Cooked Chicken (2 cups, shredded): Use leftover rotisserie or freshly poached—whatever makes life easiest!
Olive Oil (1 tablespoon): For sautéing the veggies perfectly without weighing them down.
Red Bell Pepper (1, sliced): Adds sweetness and a pop of vibrant color.
Green Bell Pepper (1, sliced): Gives gentle bitterness and more gorgeous color contrast.
Small Onion (1, sliced): Caramelizes as it cooks, bringing mellow sweetness.
Garlic Powder (1/2 teaspoon): For quick, even garlicky flavor without the fuss.
Onion Powder (1/2 teaspoon): Deepens the savory note for extra flavor.
Smoked Paprika (1/4 teaspoon): Delivers that irresistible smoky undertone.
Salt and Pepper (to taste): Essential for highlighting every layer of flavor.
Ranch Dressing (1/2 cup): Creamy, cool, and full of tang—this is the secret magic!
Shredded Cheddar or Monterey Jack Cheese (1 cup): Melts nicely for that gooey, cheesy finish.
Flour Tortillas (4 large): The classic, flexible wrap to hold all that goodness together.

How to Make Chicken Bell Pepper Ranch Burritos

Step 1: Sauté Your Veggies

Heat the olive oil in a large skillet over medium heat. Once it’s shimmering, toss in the red bell pepper, green bell pepper, and sliced onion. Give everything a stir and sauté for 4 to 5 minutes until the bell peppers and onion start to soften and become ever-so-slightly caramelized. This quick cook gives your Chicken Bell Pepper Ranch Burritos their signature color and veggie sweetness.

Step 2: Season & Add Chicken

Stir in the shredded chicken along with garlic powder, onion powder, smoked paprika, and a generous pinch each of salt and pepper. Let the mixture cook for another 2 to 3 minutes, until your chicken is heated through and the spices smell incredible. The seasoning brings out everything you love about this dish: smoky, savory, and so inviting.

Step 3: The Ranch & Cheese Moment

Take the skillet off the heat and pour in the ranch dressing, followed by the shredded cheese. Stir until everything is evenly coated and the cheese has melted into that irresistible, creamy, slightly tangy sauce. At this point, you may have a hard time not sneaking a bite straight from the pan!

Step 4: Warm & Stuff Your Tortillas

Pop your flour tortillas in the microwave for about 10 seconds or warm them in a dry skillet—just enough to make them nice and flexible. Spoon the chicken and bell pepper mixture into the center of each tortilla, aiming for an even spread so every bite is balanced.

Step 5: Wrap & Roll

Fold in both sides of each tortilla, then roll it up tightly from the bottom to seal in that glorious filling. If you love a bit of crunch, go the extra mile and toast each burrito seam-side down in a dry skillet until golden. This easy final touch takes Chicken Bell Pepper Ranch Burritos from good to unforgettable!

How to Serve Chicken Bell Pepper Ranch Burritos

Garnishes

Garnish your Chicken Bell Pepper Ranch Burritos with a sprinkle of chopped cilantro, a few fresh lime wedges, or a drizzle of extra ranch on top. Try thinly sliced jalapeños for a little extra heat, or scatter some diced tomatoes for a color boost and juicy freshness. These little finishing touches not only make your burritos more beautiful but also let everyone customize flavor and spice.

Side Dishes

Complete your Tex-Mex feast with classic sides like Mexican rice, charro beans, or a bright corn salad. You can also serve Chicken Bell Pepper Ranch Burritos with a crisp green salad, tortilla chips with guacamole, or a scoop of cool sour cream. Each side brings something a little different, transforming your burrito dinner into a truly satisfying meal.

Creative Ways to Present

If you’re entertaining, slice each burrito into halves or thirds and arrange them upright on a platter with little toothpicks—perfect finger food for parties! You can also build a burrito bar, setting out warm tortillas, the chicken-bell pepper ranch filling, and plenty of toppings for a DIY night. Wrap burritos in parchment for an easy grab-and-go lunch, or serve “open-faced” with a fork and extra ranch drizzled on top for a playful twist.

Make Ahead and Storage

Storing Leftovers

If you’ve made extra Chicken Bell Pepper Ranch Burritos (or if you somehow have leftovers), simply store them individually wrapped in foil or airtight containers in the fridge. They’ll keep well for up to 3 days. The filling stays creamy, and the veggies hold their bite, making leftovers a delicious lunch option.

Freezing

These burritos freeze like champs! Let them cool completely, then wrap each Chicken Bell Pepper Ranch Burrito tightly in plastic wrap and foil. Stack them in a freezer bag or airtight container, and they’ll stay fresh for up to two months. The best part? You can go from freezer to table with very little fuss.

Reheating

When you’re ready to reheat, unwrap any frozen burritos and place them in the microwave for about 2 minutes (flipping halfway), or warm them in the oven at 350°F for 15–20 minutes. If you like a crispy exterior, finish them in a dry skillet after microwaving. The cheese turns melty again, and the tortillas regain their soft (or toasty!) texture.

FAQs

Can I use a different cheese?

Absolutely! While cheddar and Monterey Jack are both excellent, feel free to try shredded pepper jack for extra spice or mozzarella for an ultra-gooey finish. Whatever cheese you love (or have on hand) will melt nicely in this recipe.

Is there a gluten-free option?

Yes! You can swap the flour tortillas for your favorite gluten-free tortillas or even use large lettuce leaves for a lighter, low-carb version. The filling itself is naturally gluten-free.

What chicken works best?

Rotisserie chicken is incredibly convenient and flavorful, but any cooked, shredded chicken—grilled, poached, or baked—works beautifully. This flexibility makes Chicken Bell Pepper Ranch Burritos a perfect use-up for leftover roast chicken too.

Can I make this vegetarian?

Definitely! Substitute the chicken with black beans, pinto beans, or even cooked quinoa or sautéed mushrooms for a hearty, satisfying vegetarian take on Chicken Bell Pepper Ranch Burritos.

How can I add more spice?

Boost the heat by stirring in a diced jalapeño with the onions and peppers, or sprinkle in a pinch of cayenne or chipotle powder with the other spices. You can also serve hot sauce on the side for those who like extra kick!

Final Thoughts

If you’re dreaming of a meal that’s easy, fun, and packed with Tex-Mex personality, these Chicken Bell Pepper Ranch Burritos deserve a spot in your regular rotation. They’re fast, endlessly customizable, and a crowd-pleaser every time. Grab your tortillas, call in the family, and take a big, saucy bite—you’ll want to make these again soon!

Chicken Bell Pepper Ranch Burritos Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 burritos 1x
Diet: Non-Vegetarian

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Description

These Chicken Bell Pepper Ranch Burritos are a delicious Tex-Mex twist on classic burritos, filled with seasoned chicken, colorful bell peppers, and creamy ranch dressing, all wrapped in a warm flour tortilla.

Ingredients

Scale

For the Filling:

2 cups cooked chicken (shredded)
1 tablespoon olive oil
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 small onion (sliced)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup ranch dressing
1 cup shredded cheddar or Monterey Jack cheese
4 large flour tortillas

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Instructions

Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add sliced bell peppers and onion, sauté for 4–5 minutes.
Season and Cook Chicken: Stir in shredded chicken, garlic powder, onion powder, paprika, salt, and pepper. Cook for 2–3 minutes.
Add Dressing and Cheese: Remove from heat, stir in ranch dressing and cheese until melted.
Assemble Burritos: Warm tortillas, fill with chicken mixture, fold, and roll up tightly.
Serve: Enjoy warm or toast lightly for extra crispness.