Chicken Bell Pepper Burritos (Printable Version)
Tender chicken, bell peppers, cheese, and ranch wrapped in soft tortillas for a quick, tasty meal.
# Everything You’ll Need:
→ Protein
01 -
1 lb boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 -
1 red bell pepper, thinly sliced
03 -
1 green bell pepper, thinly sliced
→ Dairy
04 -
1 cup shredded cheddar cheese
05 -
1/2 cup ranch dressing
→ Grains
06 -
4 large flour tortillas
07 -
1 cup cooked rice
→ Oils & Spices
08 -
2 tbsp olive oil
09 -
1 tsp garlic powder
10 -
1 tsp onion powder
11 -
1 tsp smoked paprika
12 -
1/2 tsp chili powder
13 -
Salt and black pepper to taste
→ Herbs (optional)
14 -
1/4 cup fresh cilantro, chopped
# Steps to Cook:
01 -
Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken breast and season with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Cook for 5 to 7 minutes until the chicken is golden and fully cooked.
02 -
Add the sliced red and green bell peppers to the skillet. Sauté for 3 to 4 minutes until peppers are tender but still retain some crispness.
03 -
Heat the flour tortillas until soft and pliable, either in a dry skillet or microwave.
04 -
On each warmed tortilla, layer cooked rice, chicken and bell pepper mixture, ranch dressing, and shredded cheddar cheese evenly.
05 -
Roll the tortillas tightly, folding in the sides to form burritos. Optionally, toast the burritos seam-side down in a skillet for a crispy exterior.
06 -
Sprinkle chopped fresh cilantro on top before serving, if desired.
# Extra Suggestions:
01 -
For a healthier variation, substitute whole wheat tortillas and use light ranch dressing. Pepper jack or mozzarella cheese offer alternative flavor profiles. Vegetarian options include black beans or mushrooms in place of chicken. Burritos can be wrapped and frozen for up to 2 months.