Chicken Bell Pepper Ranch Burritos

Delicious Chicken Bell Pepper Ranch Burritos that transform weeknight dinners into something special with vibrant peppers and a burst of ranch flavor.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 burritos

Course: Lunch

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 cups Cooked chicken shreds or cubes, can use leftovers
2 cups Bell peppers diced, mix of colors for vibrancy
1 packet Ranch seasoning mix key for flavor
1 cup Shredded cheese your favorite cheese blend

For the Wrap

4 large Flour tortillas or corn tortillas
1 cup Sour cream for spreading

For Cooking

1 tablespoon Olive oil for sautéing

Equipment

Skillet
Pan

Method

How to Make Chicken Bell Pepper Ranch Burritos

In a skillet, add a tablespoon of olive oil and heat it over medium heat.
Toss in the diced bell peppers and cook them until they’re soft and vibrant, about 3-4 minutes.
Mix in the shredded chicken and ranch seasoning packet, stirring well to coat everything evenly.
While the filling cooks, take a separate pan and warm your flour tortillas on low heat for about 30 seconds per side.
Spread a generous tablespoon of sour cream over the surface of a tortilla.
Spoon a portion of the chicken and bell pepper mixture onto the sour cream-covered tortilla, then sprinkle shredded cheese over the top.
Carefully roll up the tortilla, tucking in the sides as you go. Serve warm.

Nutrition

Serving: 1burritoCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 70mgCalcium: 300mgIron: 2mg

Notes

Optional: Add sliced jalapeños for a spicy twist. Store leftovers wrapped tightly in foil for up to 3 days in the fridge or up to 3 months in the freezer.

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