Chicken Bell Pepper Ranch Burritos
33 min
|
easy
Recipe by Eunice
Introduction
Tex-Mex meets cool ranch in a burrito that does not play: juicy, properly seasoned chicken, smoky-sweet bell peppers, melty cheddar, and a tangy swipe of ranch wrapped tight in a warm tortilla.
Perfect for busy weeknights, game day, or lunch on the go, it delivers big, balanced flavor with smoky heat, bright lime, and creamy ranch in every bite.
Ingredients (4 servings)
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Ingredients for the Chicken Filling
- 1 lb boneless, skinless chicken breast boneless, skinless chicken breast 1 lb
- 1 Tbsp olive oil olive oil
- 1 small onion, finely diced onion 1 ct small
- 1 red bell pepper, sliced red bell pepper 1 ct
- 1 yellow bell pepper, sliced yellow bell pepper 1 ct
- 1 Tbsp granulated chicken bouillon chicken bouillon powder 0.5 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- 1 tsp chili powder chili powder 0.08 oz
- ½ tsp ground cumin ground cumin 0.04 oz
- ½ tsp garlic powder garlic powder 0.05 oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ lime, juiced lime 0.5 ct
Ingredients for Assembly
- 4 large flour tortillas (10-inch burrito size) large flour tortillas 4 ct
- 1½ cups shredded cheddar cheese shredded cheddar cheese 7.5 oz
- ½ cup ranch salad dressing ranch salad dressing 4 fl oz
How to Make Chicken Bell Pepper Ranch Burritos
-
Prep the produce and chicken
Finely dice the onion and slice the bell peppers into thin strips for quick, even cooking.
Pat the chicken dry and slice into thin bite-size strips so it sears fast and stays juicy.
-
Sear the chicken
Heat a large skillet over medium-high until hot, then add the olive oil.
Add the chicken in a single layer and let it take color for 2 minutes before stirring so you get that golden edge.
-
Soften the onions and peppers
Add the onion and sliced peppers to the skillet and cook, stirring, until the onions are translucent and peppers are slightly tender, about 5 to 6 minutes.
-
Season and bloom the spices
Sprinkle in the chicken bouillon powder, smoked paprika, chili powder, cumin, garlic powder, black pepper, and half of the salt to start.
Stir for 30 to 45 seconds to bloom the spices in the oil so the paprika goes from flat to fragrant.
Add 2 to 3 tablespoons of water to dissolve the bouillon and create a glossy, lightly saucy coating.
-
Finish with lime and adjust
Turn heat to medium-low and squeeze in the lime juice, then toss to coat.
Taste and add more salt only if needed since bouillon and ranch both bring salt.
-
Warm the tortillas
Warm each tortilla in a dry skillet for 15 to 20 seconds per side until pliable, or microwave stacked with a damp towel for 30 seconds.
-
Assemble the burritos
Lay a tortilla on your board, sprinkle about 1/3 cup cheddar across the center, and top with a generous scoop of hot chicken-pepper filling.
Drizzle about 2 tablespoons ranch over the filling so it melts into the cheese and juices.
-
Roll tight and toast
Fold sides in, pull the bottom edge over the filling, and roll firmly to seal.
Place seam side down in a hot skillet and toast 1 to 2 minutes per side until crisp and lightly browned, pressing gently with a spatula for that diner-style crust.
-
Serve
Slice in half if you like to show off the layers and serve hot with extra ranch and lime wedges.
Substitutions
- Chicken breasts -> Boneless skinless chicken thighs
- Thighs stay plush and forgiving even if you get chatty and overcook a minute, bringing deeper flavor and more moisture to balance the smoky spices.
- Cheddar -> Pepper Jack or Oaxaca
- Pepper Jack adds gentle heat and creaminess that melts beautifully, while Oaxaca gives that glorious pull without overshadowing the ranch.
- Ranch dressing -> Cilantro-lime Greek yogurt ranch
- Blend Greek yogurt with ranch seasoning, lime, and cilantro for a tangy, fresh, protein-packed drizzle that cuts richness without losing that ranch vibe.
Tips
- Cut for speed and sear
- Thin, even chicken strips cook in minutes and brown better which means more flavor and less risk of dry bites.
- Bloom your spices properly
- Let the paprika and chili hit hot oil for a quick sizzle so they taste smoky and round instead of raw and dusty.
- Control salt like a pro
- Bouillon is salty, ranch is salty, and cheese is salty, so add only half the salt first and finish at the end after tasting.
- Saucy but not soggy
- A couple tablespoons of water dissolve the bouillon into a glossy coating that clings without soaking the tortilla.
- Warm tortillas right
- Heat makes tortillas stretchy and prevents tears, so always warm before filling and rolling.
- Griddle for crunch
- Toasting the rolled burrito seam side down seals it and gives you that crispy-cheesy edge that keeps the interior steamy.
Nutrition Facts *
| Energy | 973 | kcal |
|---|---|---|
| Protein | 62 | g |
| Total Fat | 54 | g |
| Carbohydrates | 62 | g |
| Dietary Fiber | 6 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chicken turns out dry. What am I doing wrong?
- Slice it thin, sear in a hot pan without crowding, and stop at 165 F internal; carryover heat finishes the job and keeps it juicy.
- The filling gets watery and leaks. How do I fix it?
- Cook peppers until most moisture evaporates, add only a splash of water to dissolve bouillon, and rest the filling 2 minutes before assembling so juices settle.
- Can I use rotisserie chicken?
- Yes, shred 1 pound and add it with the spices and a splash of water, then simmer 2 to 3 minutes so the flavors marry without overcooking.
- How do I keep tortillas from tearing when I roll?
- Warm them, do not overfill, and start with a tight first tuck while folding the sides in to lock everything into a neat cylinder.
- How spicy is this and how can I adjust?
- As written it is mellow smoky, so add more chili powder or a pinch of cayenne, or go milder by halving the chili powder and using sweet paprika.
- Can I make and freeze these?
- Yes, skip the ranch inside, roll, toast, cool completely, then wrap in foil and freeze; reheat from frozen in a 375 F oven for 25 to 30 minutes and add ranch after.
Serving Suggestions
Hot tip from my New York kitchen: char the peppers a touch darker and swirl chipotle into your ranch for a smoky-cool finish that plays beautifully with the cheddar.
Pair these with a quick lime-cabbage slaw or grilled corn so you get freshness, crunch, and that sweet pop against the savory chicken.
More pairings:
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