Chicken Bell Pepper Ranch Burritos 🌯
Juicy, cheesy, ranch-loaded goodness wrapped in a warm tortilla—ready in under 30 minutes!
Few things hit the spot like a warm, loaded burrito. And when it’s packed with tender chicken, colorful bell peppers, melty cheese, sweet corn, and a creamy ranch twist? That’s comfort food at its flavorful best.
This Chicken Bell Pepper Ranch Burrito recipe is a quick and satisfying answer to your “what’s for dinner?” dilemma. It’s kid-approved, endlessly customizable, and ideal for busy nights or grab-and-go lunches.
Why You’ll Love These Burritos
Fast and easy: Ready in about 25 minutes.
One-pan friendly: Minimal cleanup.
Crowd-pleasing flavors: Ranch dressing adds a cool, tangy twist.
Meal prep approved: Wrap and refrigerate or freeze for later.
Whether you’re feeding a family or looking for a protein-packed wrap to fuel your week, these burritos deliver.
Ingredients
You’ll need:
2 cups cooked chicken, shredded (rotisserie or leftover chicken works great)
1 cup bell peppers, chopped (mix of red, yellow, green adds color and sweetness)
½ cup ranch dressing
1 cup shredded cheddar or Mexican blend cheese
½ cup canned or frozen corn, drained
4 large flour tortillas
1 tablespoon olive oil or butter (for sautéing)
Optional Add-ins:
ÂĽ cup chopped red onion
1 teaspoon taco seasoning or smoked paprika
Sliced avocado or guacamole for serving
Fresh cilantro for garnish
How to Make Chicken Bell Pepper Ranch Burritos
Step 1: Sauté the Veggies
Heat olive oil in a skillet over medium heat. Add the chopped bell peppers (and onion if using) and sauté for about 4–5 minutes, until softened and slightly charred.
Step 2: Mix the Filling
In a large bowl, combine the cooked chicken, sautéed peppers, corn, shredded cheese, and ranch dressing. Stir until everything is well mixed. Add taco seasoning here if using.
Step 3: Warm the Tortillas
Briefly warm each tortilla in a dry pan or microwave to make them more pliable for folding.
Step 4: Assemble
Spoon the chicken mixture evenly down the center of each tortilla. Fold in the sides and roll up into a burrito.
Step 5: Toast the Burritos (Optional but Recommended!)
For extra flavor and texture, place the burritos seam-side down in a skillet over medium heat. Cook for 2–3 minutes per side until golden brown and crisp.
Step 6: Serve
Slice in half, garnish with cilantro or a drizzle of extra ranch, and serve with salsa, sour cream, or avocado.
Serving Suggestions
With chips & salsa: For that classic Tex-Mex plate.
With a side salad: A ranch-dressed green salad makes a perfect companion.
On the go: Wrap in foil and take it to work or school.
Make It Your Way
Spicy version: Add jalapeños, hot sauce, or spicy ranch.
Low-carb: Use low-carb tortillas or large lettuce leaves.
Veggie-packed: Toss in black beans, zucchini, or spinach for added nutrients.
Grain boost: Add cooked rice or quinoa to the filling for more bulk.
Meal Prep & Storage
These burritos are ideal for prepping ahead:
Refrigerate: Store in an airtight container for up to 4 days. Reheat in a skillet or microwave.
Freeze: Wrap each burrito tightly in foil and freeze for up to 2 months. Thaw overnight and reheat until warmed through.
Wrap-Up
The Chicken Bell Pepper Ranch Burrito is the kind of recipe that makes you feel like a kitchen rockstar with minimal effort. It’s the perfect blend of creamy, cheesy, and crunchy, with just the right amount of zest. Whether you’re making dinner for the family or prepping a week’s worth of lunches, this burrito will not disappoint.
One bite, and you’ll wonder why you haven’t been adding ranch to all your burritos. 🌯💥