I’m excited to share this flavorful recipe that takes comfort food to the next level. With tender chicken, vibrant bell peppers, creamy ranch seasoning, and a warm flour tortilla wrap, I found myself falling in love at the first bite.
Why You’ll Love This Recipe
It’s one of those meals that brings together ease and satisfaction. I love how the ranch seasoning gives the chicken and vegetables a tangy-creamy punch, and the bell peppers add a fresh pop of color and texture. It’s quick enough for a busy weeknight, yet delicious enough to feel like a treat. Because I use cooked chicken, the prep time is minimal but the flavor is big.
It’s also very customizable—just about any color bell pepper, tortilla size, or cheese will work. I find that warming the tortillas and optionally crisping them in a skillet at the end makes a big difference in texture.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups cooked chicken, shredded or diced
1 tablespoon olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
¼ red onion, thinly sliced
1 packet ranch seasoning mix (or about 2 tablespoons)
½ cup sour cream (or plain Greek yogurt)
1 cup shredded cheddar cheese (or your favorite melting cheese)
4 large flour tortillas
Salt and pepper, to taste
Cooking spray or a little butter for grilling (optional)
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onion and sauté for about 5-7 minutes until the peppers are soft but still have some bite. Season with salt and pepper.
In a medium bowl, combine the sour cream with the ranch seasoning mix to create the creamy ranch sauce.
In a large bowl, toss the cooked chicken with the ranch sauce until it is evenly coated.
Warm the tortillas: either microwave them for about 15-20 seconds or place them briefly in a dry skillet until pliable. This helps prevent tearing when rolling.
Lay each tortilla flat and divide the chicken mixture equally among them. On top of the chicken add sautéed bell peppers and onions, then sprinkle with shredded cheese.
Roll up each tortilla: fold in the sides first, then roll from the bottom up to form a burrito. Make sure it’s snug but not overstuffed.
(Optional) Heat a clean skillet over medium heat, lightly coat with cooking spray or butter, and place each burrito seam-side down. Grill for about 2-3 minutes per side until the tortilla is golden and slightly crispy and the cheese inside is melted.
Serve hot. I like to let them rest for a minute so they hold together better when slicing in half.
Servings And Timing
This recipe yields 4 burritos, enough to serve 4 people (one each).
Prep time: ~10 minutes
Cook time (peppers + optional grilling): ~10-15 minutes
Total time: ~20-25 minutes
You’re looking at dinner on the table in under half an hour.
Variations
Use a different cheese: Monterey Jack, pepper jack (for heat), or a Mexican-blend cheese all work well.
Swap the tortillas: whole-wheat, spinach, or gluten-free tortillas are fine if you prefer.
Skip the grilling step for a softer burrito (just wrap and serve).
Add extras: black beans, corn kernels, sliced avocado, or a drizzle of hot sauce.
Make it vegetarian: substitute cooked shredded tofu or roasted veggies for chicken and maintain the flavorful sauce and peppers.
Storage/Reheating
Refrigerator: Wrap leftover burritos tightly in foil or plastic wrap and store in an airtight container in the fridge for up to 3 days.
Reheating: For the best texture, reheat in a skillet over medium heat about 2-3 minutes per side until warmed through and the tortilla is crisp. You can also microwave for 1-2 minutes, but the tortilla will not be as crisp.
Freezer (optional): Wrap burritos individually in foil, then place together in a freezer bag and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in a skillet to regain the crispy edge.
FAQs
What kind of chicken works best for this recipe?
I like using cooked shredded or diced chicken—rotisserie chicken is a great shortcut—but you can also cook raw boneless chicken breasts, dice them, and proceed from there.
Can I make this recipe dairy-free or vegan?
Yes. Use a vegan ranch dressing or a dairy-free sour cream alternative and skip or use plant-based cheese. Many of the flavors remain intact.
Will the burritos hold together well after assembling?
Yes—provided you don’t overfill them and you fold the sides in before rolling. Warming the tortilla makes it more pliable and helps it stick when rolling.
Can I prepare them ahead of time?
Absolutely. You can make the filling ahead (chicken + peppers + ranch sauce) and store in the fridge, then assemble and grill just before serving. The assembly is very quick.
What can I serve alongside these burritos?
I like a simple side like a crisp green salad, tortilla chips and salsa, or coleslaw. A squeeze of lime or fresh cilantro on top of the burritos adds brightness too.
Conclusion
I truly believe these burritos bring together flavor, convenience, and comfort in one wrap. The combination of ranch-seasoned chicken, vibrant bell peppers, melty cheese, and a warm tortilla hits all the right notes. They’re easy enough for a weeknight but tasty enough to feel like something special. I hope you enjoy making and eating them as much as I did—and feel free to make it your own with your favorite add-ins.
The Ultimate Chicken Bell Pepper Ranch Burritos: creamy ranch‑seasoned chicken, colorful sautéed bell peppers & onions, melty cheese, all wrapped in a warm flour tortilla and optionally grilled to crisp perfection.
Total Time:20‑25 minutes
Yield:4 burritos (serves 4)
Ingredients
2 cups cooked chicken, shredded or diced
1 tablespoon olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
¼ red onion, thinly sliced
1 packet ranch seasoning mix (or about 2 tablespoons)
½ cup sour cream (or plain Greek yogurt)
1 cup shredded cheddar cheese (or your favorite melting cheese)
4 large flour tortillas
Salt and pepper, to taste
Cooking spray or a little butter for grilling (optional)
Instructions
Heat the olive oil in a large skillet over medium‑high heat. Add the sliced bell peppers and red onion and sauté for about 5‑7 minutes until the peppers are soft but still have some bite. Season with salt and pepper.
In a medium bowl, combine the sour cream with the ranch seasoning mix to create the creamy ranch sauce.
In a large bowl, toss the cooked chicken with the ranch sauce until it is evenly coated.
Warm the tortillas: either microwave them for about 15‑20 seconds or place them briefly in a dry skillet until pliable.
Lay each tortilla flat and divide the chicken mixture equally among them. On top of the chicken, add sautéed bell peppers and onions, then sprinkle with shredded cheese.
Roll up each tortilla: fold in the sides first, then roll from the bottom up to form a burrito. Make sure it’s snug but not over‑stuffed.
(Optional) Heat a clean skillet over medium heat, lightly coat with cooking spray or butter, and place each burrito seam‑side down. Grill for about 2‑3 minutes per side until the tortilla is golden and slightly crispy and the cheese inside is melted.
Serve hot. Let them rest a minute so they hold together better when slicing in half.
Notes
Use a variety of bell pepper colors for visual appeal and flavour—red, green, yellow all bring something slightly different.
Don’t overfill the burrito or it will be hard to roll and may burst when grilling—see similar caution in a related recipe. :contentReference[oaicite:0]{index=0}
Warm the tortilla before filling to make it pliable and easier to roll. :contentReference[oaicite:1]{index=1}
If you don’t have a ranch seasoning packet, you can use about 2 tablespoons of the mix or make your own ranch blend.
Feel free to grill the assembled burritos for extra texture—another ranch chicken burrito recipe with peppers uses that step. :contentReference[oaicite:2]{index=2}
