Description
These Chicken Bell Pepper Burritos are a quick and satisfying main dish. Juicy seasoned chicken and tender sautéed bell peppers are wrapped in warm tortillas with rice, creamy ranch, and melted cheddar cheese. A quick skillet toast provides a golden, crisp exterior. They are perfect for weeknight dinners, lunches, or meal prep, offering a delicious balance of smoky spices, fresh vegetables, and creamy textures.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 large flour tortillas
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- ½ cup ranch dressing
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt and black pepper to taste
- ¼ cup fresh cilantro, chopped (optional)
Instructions
- Season the thinly sliced chicken breast with garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- Add the sliced red and green bell peppers to the same skillet. Sauté until tender-crisp, about 5-7 minutes.
- Warm the flour tortillas according to package directions.
- Assemble the burritos by spreading a thin layer of ranch dressing on each tortilla.
- Layer the cooked chicken, sautéed bell peppers, cooked rice, and shredded cheddar cheese down the center of each tortilla.
- Fold in the sides of the tortillas and then roll them up tightly.
- Return the rolled burritos to the skillet (you may add a little more oil if needed) and toast for 1-2 minutes per side, until golden brown and slightly crisp.
- Garnish with fresh cilantro if desired. Serve immediately.
Notes
- For a spicier kick, add more chili powder or a pinch of cayenne pepper.
- Vegetarian option: Substitute the chicken with black beans or seasoned tofu.
- Lighter option: Use low-fat cheese and a light ranch dressing.
- These burritos freeze well. Wrap them individually in foil or plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat in a skillet, oven, or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 burrito
- Calories: Approximately 500-600 (estimated)
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Approximately 30-40g (estimated)
- Cholesterol: Varies