Pepper Ranch Burritos

Introduction

These Pepper Ranch Burritos combine juicy, spiced chicken with colorful bell peppers and creamy ranch dressing for a flavorful and satisfying meal. Wrapped in warm flour tortillas with rice and cheddar cheese, they make a perfect quick dinner or lunch option.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast, thinly sliced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1 cup cooked rice
• 4 large flour tortillas
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat.
2. Step 2: Add sliced chicken to the skillet and season with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper.
3. Step 3: Cook the chicken for 5–7 minutes until golden brown and cooked through.
4. Step 4: Add the sliced red and green bell peppers and sauté for another 3–4 minutes until tender.
5. Step 5: Warm the flour tortillas until soft and pliable, either in a dry skillet or microwave.
6. Step 6: On each tortilla, layer cooked rice, the chicken and bell pepper mixture, ranch dressing, and shredded cheddar cheese.
7. Step 7: Roll up the burritos tightly, folding in the sides to secure the filling.
8. Step 8: For a crispy finish, toast the burritos seam-side down in a skillet over medium heat until golden brown, about 2-3 minutes.
9. Step 9: Garnish with chopped fresh cilantro before serving, if desired.

Tips & Variations

• Swap chicken for cooked ground beef or turkey for a different protein option.
• Add black beans or corn for extra texture and flavor.
• Use a spicy ranch dressing or add hot sauce for more heat.
• To make it vegetarian, substitute chicken with sautéed mushrooms or tofu.
• Prepare the filling in advance and assemble burritos when ready to eat for a quick meal.

Storage

Store leftover burritos wrapped tightly in foil or airtight containers in the refrigerator for up to 3 days. To reheat, warm in a skillet or microwave until heated through. Burritos also freeze well—wrap individually and freeze for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burritos ahead of time?

Yes, you can prepare the filling in advance and store it in the refrigerator. Assemble and toast the burritos just before serving for the best texture.

What can I use instead of ranch dressing?

You can substitute ranch dressing with sour cream, Greek yogurt mixed with herbs, or a creamy avocado sauce for a different flavor profile.

Pepper Ranch Burritos

Print Recipe

★★★★★

4.5 from 70 reviews

These Pepper Ranch Burritos are a delicious and satisfying meal featuring tender, spiced chicken breast cooked with vibrant bell peppers, layered with creamy ranch dressing, shredded cheddar cheese, and fluffy cooked rice, all wrapped in warm flour tortillas. Perfect for a quick weeknight dinner or a flavorful lunch that satisfies your craving for a hearty, comforting dish.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 burritos 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast, thinly sliced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Vegetables

• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced

Additional Ingredients

• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1 cup cooked rice
• 4 large flour tortillas
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Heat the oil: Place olive oil in a large skillet and heat it over medium-high heat until shimmering.
2. Cook the chicken: Add the thinly sliced chicken breast to the skillet and season evenly with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Cook the chicken for 5-7 minutes, stirring occasionally, until it is golden brown and cooked through.
3. Sauté the bell peppers: Add the thinly sliced red and green bell peppers to the same skillet. Cook for an additional 3-4 minutes until the peppers are tender yet still slightly crisp.
4. Warm the tortillas: Gently warm the flour tortillas in a dry skillet or microwave until soft and pliable, making them easier to roll.
5. Assemble the burritos: On each tortilla, layer a portion of cooked rice, the chicken and bell pepper mixture, a drizzle of ranch dressing, and a sprinkle of shredded cheddar cheese.
6. Roll up the burritos: Fold in the sides of the tortilla and roll it tightly to encase all the fillings.
7. Toast the burritos (optional): Place each rolled burrito seam-side down in the skillet over medium heat. Toast for 2-3 minutes until the tortilla is crisp and golden, helping the burrito hold together and adding a delightful texture.
8. Garnish and serve: Remove the burritos from the skillet and garnish with chopped fresh cilantro if desired. Serve warm and enjoy!

Notes

• For a spicier version, add a pinch of cayenne pepper or hot sauce to the chicken seasoning.
• Use brown rice to boost fiber content and add more nutrients.
• To make this dish gluten-free, substitute flour tortillas with gluten-free tortillas.
• Leftover burritos can be wrapped in foil and refrigerated for up to 3 days; reheat in a skillet or oven for best texture.

Keywords: pepper ranch burritos, chicken burritos, ranch dressing burrito, skillet burritos, quick dinner, easy chicken recipe