Chicken Bell Pepper Burritos (Print)

A savory wrap filled with seasoned chicken, bell peppers, cheese, and rice for a satisfying meal.

# Components:

→ Chicken & Seasoning

01 - 1 pound boneless, skinless chicken breast, thinly sliced
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon chili powder
06 - Salt and pepper to taste
07 - 2 tablespoons olive oil

→ Vegetables

08 - 1 red bell pepper, thinly sliced
09 - 1 green bell pepper, thinly sliced

→ Burrito Fillings

10 - 1 cup cooked rice
11 - 1/2 cup ranch dressing
12 - 1 cup shredded cheddar cheese

→ Wrap & Garnish

13 - 4 large flour tortillas
14 - 1/4 cup chopped fresh cilantro, optional

# Directions:

01 - Heat olive oil in a large skillet over medium-high heat until shimmering.
02 - Add sliced chicken and season with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Cook for 5 to 7 minutes until golden and cooked through.
03 - Add red and green bell peppers to the skillet. Sauté for 3 to 4 minutes until just tender.
04 - Warm tortillas in a dry skillet or microwave until soft and pliable.
05 - On each tortilla, layer cooked rice, chicken, sautéed bell peppers, ranch dressing, and shredded cheddar cheese in the center.
06 - Roll up each burrito tightly, folding in the sides as you go to seal.
07 - For a crispy finish, place burritos seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until golden.
08 - Transfer to serving plates and garnish with chopped cilantro if desired.

# Expert Advice:

01 -
  • These burritos come together in under 30 minutes, which means you can actually serve dinner without stress eating crackers while you cook.
  • The combination of ranch, cheese, and peppers tastes indulgent without requiring any fancy technique or rare ingredients.
  • They freeze beautifully, so you can make a batch on Sunday and have ready-to-reheat meals waiting for chaotic weeknights.
02 -
  • Cold chicken won't finish cooking by the time you're rolling; make sure it's fully golden and the inside is no longer pink before moving on to the peppers.
  • Overstuffing your burrito might feel generous, but it guarantees it will burst open when you try to roll it or eat it, so show restraint even though it hurts.
  • Ranch dressing varies wildly by brand, so taste yours before committing; some are much saltier than others and might throw off your balance.
03 -
  • Slice your chicken thinner than you think necessary; it cooks faster and absorbs those spices like a sponge instead of staying tough and bland.
  • Toast your finished burritos even if you're tired, because that crispy exterior changes the entire experience from good to craveable.
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