🌯 Crispy Chicken Bell Pepper Ranch Burritos
🛒 Ingredients
For the Chicken Filling:
2 large chicken breasts, cooked and shredded
1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 small onion, thinly sliced
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 cup ranch dressing (store-bought or homemade)
1/4 cup shredded cheddar cheese (optional)
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For the Burritos:
4 large flour tortillas (10–12 inches)
1 cup cooked rice (preferably cilantro-lime rice)
1/2 cup black beans, rinsed and drained
1 avocado, sliced
1 cup shredded lettuce (iceberg or romaine)
1 medium tomato, diced
1/4 cup red onion, thinly sliced
Fresh cilantro, chopped (optional)
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👩🍳 Instructions
Prepare the Chicken Filling:
Heat olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion. Sauté until they begin to soften, about 5–7 minutes.
Add the shredded chicken to the skillet. Season with salt, black pepper, garlic powder, smoked paprika, and cumin. Stir to combine and heat through.
Pour in the ranch dressing and mix until the chicken and vegetables are evenly coated. Cook for an additional 2–3 minutes. If desired, sprinkle with shredded cheddar cheese and let it melt.
Assemble the Burritos:
Warm the flour tortillas in a dry skillet or microwave to make them more pliable.
Place a generous amount of the chicken and bell pepper mixture in the center of each tortilla.
Top with cooked rice, black beans, avocado slices, shredded lettuce, diced tomato, red onion, and chopped cilantro.
Fold in the sides of the tortilla and roll it up tightly to enclose the filling.
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Crisp the Burritos:
Heat a bit of oil in a skillet over medium heat. Place the burrito seam-side down in the skillet. Cook until the bottom is golden and crispy, about 2–3 minutes. Flip and cook the other side until crispy and the cheese inside has melted.
Serve:
Remove the burritos from the skillet and let them rest for a minute before slicing in half. Serve with extra ranch dressing or your favorite dipping sauce on the side.
💡 Tips & Variations
Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce to the filling for an extra layer of heat.
Vegetarian Option: Replace the chicken with sautéed mushrooms or tofu for a plant-based version.
Make-Ahead: Prepare the chicken filling in advance and store it in the refrigerator for up to 3 days. Assemble and crisp the burritos when ready to serve.
Enjoy your homemade Crispy Chicken Bell Pepper Ranch Burritos—a delightful combination of flavors and textures in every bite!