Chicken Bell Pepper Ranch Burritos

Prep Time	Cook Time	Total Time
15 min	20 min	35 min

How to Make Chicken Bell Pepper Ranch Burritos

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Prep the chicken and vegetables

Pat the chicken breasts dry with paper towels, then cut them into small bite-size cubes or thin strips.
Finely dice the onion, and slice the red and yellow bell peppers into thin strips for faster cooking.
Season the chicken

Add the chicken to a medium bowl and sprinkle on the chicken bouillon powder, smoked paprika, chili powder, cumin, garlic powder, salt, and black pepper.
Toss the chicken until every piece looks evenly coated with the spices and bouillon.

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Cook the chicken

Heat the olive oil in a large skillet over medium-high heat until it shimmers.
Add the seasoned chicken in an even layer and cook, stirring occasionally, until lightly browned on most sides.
Cook the chicken until it is no longer pink in the center and reaches 165°F on an instant-read thermometer.
Add onion, peppers, and lime

Add the diced onion and sliced bell peppers to the skillet with the chicken.
Cook, stirring often, until the vegetables are softened and slightly charred in spots.
Squeeze in the lime juice, stir to coat everything, and taste for seasoning, adding a pinch of salt if needed.
Warm the tortillas

Wrap the tortillas in a damp paper towel and microwave for 20 to 30 seconds until warm and pliable.
Alternatively, warm each tortilla in a dry skillet over medium heat for about 20 seconds per side.

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Assemble the burritos

Lay a warm tortilla on a flat surface and sprinkle about 3 to 4 tablespoons of shredded cheddar in a line down the center.
Spoon a generous amount of the hot chicken and bell pepper filling over the cheese.
Drizzle about 2 tablespoons of ranch dressing over the filling, or more to taste.
Fold and roll the burritos

Fold the sides of the tortilla over the filling, then fold the bottom up over the center.
Roll tightly away from you to form a snug burrito, tucking in any stray filling as you go.
Repeat with the remaining tortillas and filling.
Optional: Toast the burritos

Place the burritos seam-side down in a clean, lightly oiled skillet over medium heat.
Cook for 1 to 2 minutes per side until the tortillas are golden and slightly crisp.

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Substitutions

Chicken breasts with rotisserie chicken: Use shredded rotisserie chicken instead of raw chicken to save time and add a rich roasted flavor. Skip the initial browning step, toss the shredded chicken with the spices in the pan, and warm it with the peppers and onion so the flavors still blend nicely.
Cheddar cheese with pepper Jack: Swap cheddar for pepper Jack if you like a little extra heat and creaminess. The melt will be similar, but the burritos will have a bolder, slightly spicy flavor that pairs well with the cool ranch.
Ranch dressing with Greek yogurt ranch: Use plain Greek yogurt mixed with a packet of ranch seasoning or dried ranch mix for a lighter option. The burritos keep that classic ranch tang, but you get extra protein and a thicker, creamy texture that holds up well in warm tortillas.

Tips

Cut the chicken evenly: Try to cut the chicken pieces the same size so they cook at the same rate and stay juicy, not dry.
Do not crowd the skillet: If your skillet is small, cook the chicken in two batches, so it browns instead of steaming in its own juices.
Let the filling stay hot for assembly: Assemble the burritos while the filling is still hot, so the cheese melts nicely without needing extra oven time.
Warm tortillas for easier rolling: Cold tortillas crack and tear, so always warm them until soft and flexible before adding the filling and rolling.
Adjust ranch at the table: Keep extra ranch on the side and let everyone drizzle more on their burrito or use it as a dipping sauce.

Energy	758	kcal
Protein	44	g
Total Fat	41	g
Carbohydrates	53	g
Dietary Fiber	5	g

FAQ

How do I keep my burritos from falling apart?: Make sure the tortillas are warm and pliable, and do not overfill them. Fold the sides in first, then roll tightly, and always place them seam-side down in the skillet if you toast them, so the seam seals as the tortilla crisps.
My chicken turned out dry, what went wrong?: Dry chicken usually means it cooked too long or in a pan that was too hot. Keep the heat at medium-high, stir occasionally, and stop cooking as soon as the pieces are opaque throughout and reach 165°F, then get them off the heat so they do not continue cooking.
Can I make the filling ahead of time?: Yes, the chicken and pepper mixture reheats very well. Cook it up to three days ahead, cool it quickly, and store it in an airtight container in the fridge, then reheat in a skillet over medium heat with a splash of water before assembling the burritos.
Can I freeze these burritos?: You can freeze assembled burritos without the ranch inside, since mayonnaise-based sauces can separate. Wrap each tightly in foil or plastic, freeze up to three months, then reheat from frozen in a 350°F oven until hot, and serve with fresh ranch on the side.

Reviews

Darlene, Ashburn: These burritos were so good and super easy to throw together. The chicken came out juicy, the peppers got a little char, and the ranch with cheddar is just perfect. Toasting them at the end made them extra legit. — 5 ★

Eunice: Happy these turned out so easy and flavorful for you, Darlene! That quick char on the peppers and the toasted finish really do make them feel like a proper burrito.