Crispy Chicken Bell Pepper Burritos Recipe

Introduction

Crispy Chicken Bell Pepper Burritos are a flavorful and satisfying meal perfect for any day of the week. Tender shredded chicken coated in a tangy ranch sauce pairs beautifully with sautéed bell peppers and melted cheddar cheese, all wrapped in a warm, crispy tortilla.

Ingredients

• 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
• 0.5 red onion, sliced
• Salt and pepper, to taste
• 1 packet ranch seasoning
• 120 grams sour cream
• 100 grams shredded cheddar cheese
• 4 large flour tortillas
• 1 tablespoon fresh cilantro, chopped (optional)
• Cooking spray or butter, for grilling

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Add sliced bell peppers and red onion. Cook for 5 to 7 minutes until softened and slightly charred. Season with salt and pepper to taste.
2. Step 2: In a medium mixing bowl, combine sour cream with ranch seasoning until smooth and fully incorporated.
3. Step 3: In a large mixing bowl, toss shredded chicken with the ranch sauce until coated evenly.
4. Step 4: Slightly warm flour tortillas in a microwave or on a dry skillet to increase pliability for rolling.
5. Step 5: Lay each tortilla flat and distribute the ranch-coated chicken, sautéed vegetables, and shredded cheddar cheese among them. Roll up tightly, ensuring the sides are folded in to secure the filling.
6. Step 6: Heat a grill pan or skillet over medium-high heat and lightly coat with cooking spray or butter. Place burritos seam-side down and grill for 2 to 3 minutes per side until the exterior is golden and crispy.
7. Step 7: Serve burritos warm, garnished with chopped fresh cilantro if desired.

Tips & Variations

• Use leftover rotisserie chicken to save time and add extra flavor.
• For a spicy kick, add a pinch of cayenne pepper or chopped jalapeños to the sautéed vegetables.
• Substitute sour cream with Greek yogurt for a lighter option.
• Add black beans or corn to the filling for extra texture and nutrition.
• To make these vegetarian, replace chicken with grilled tofu or beans and omit ranch seasoning.

Storage

Store leftover burritos wrapped tightly in foil or an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until heated through to maintain crispiness. Avoid microwaving directly to keep the tortilla from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked or leftover chicken works perfectly. Just shred it and mix with the ranch sauce before assembling the burritos.

How do I keep the burrito crispy after grilling?

Grill the burrito seam-side down first to seal it well, and use moderate heat to get a golden crust without burning. Reheating in a skillet or oven helps maintain crispiness better than the microwave.

Crispy Chicken Bell Pepper Burritos Recipe

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★★★★★

4.6 from 112 reviews

These Crispy Chicken Bell Pepper Burritos are a flavorful and satisfying meal featuring tender shredded chicken coated in creamy ranch sauce, sautéed colorful bell peppers and onions, melted cheddar cheese, all wrapped in warm flour tortillas and grilled to crispy perfection. Perfect for a quick lunch or dinner, they combine vibrant vegetables with rich, cheesy goodness for a delicious handheld feast.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 burritos 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 2 large chicken breasts, cooked and shredded
• 1 packet ranch seasoning
• 120 grams sour cream

Vegetables

• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 0.5 red onion, sliced
• Salt and pepper, to taste

Assembly

• 100 grams shredded cheddar cheese
• 4 large flour tortillas
• Cooking spray or butter, for grilling
• 1 tablespoon fresh cilantro, chopped (optional)

Instructions

1. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add sliced red, yellow, and green bell peppers along with the sliced red onion. Cook for 5 to 7 minutes until the vegetables soften and develop a slight char. Season with salt and pepper to taste to enhance the flavors.
2. Prepare Ranch Sauce: In a medium mixing bowl, combine the sour cream with the ranch seasoning packet. Mix thoroughly until the sauce is smooth and fully incorporated, which will provide a creamy coating for the chicken.
3. Coat Chicken: Place the cooked, shredded chicken into a large mixing bowl. Toss it with the prepared ranch sauce until each piece is evenly coated, ensuring a flavorful filling for the burritos.
4. Warm Tortillas: Slightly warm the flour tortillas in a microwave for a few seconds or on a dry skillet. Warming them increases their pliability, making them easier to roll without cracking.
5. Assemble Burritos: Lay out each tortilla flat on a clean surface. Distribute an equal amount of ranch-coated chicken onto each, followed by the sautéed vegetables and shredded cheddar cheese. Roll up the tortillas tightly, folding in the sides to securely encase the filling.
6. Grill Burritos: Preheat a grill pan or skillet over medium-high heat and lightly spray with cooking spray or coat with butter. Place the burritos seam-side down on the pan. Grill each side for 2 to 3 minutes until the tortilla exterior turns golden brown and crispy, which adds texture and seals the burrito.
7. Serve: Remove the burritos from the grill and serve them warm. Garnish with chopped fresh cilantro if desired for a burst of fresh herbal flavor and added color.

Notes

• Use cooked chicken breasts to save time; leftover or rotisserie chicken works well.
• Adjust seasoning to taste if using homemade ranch seasoning or substitute with your favorite ranch dressing.
• For extra heat, add sliced jalapeños to the sautéed vegetables or include hot sauce inside the burritos.
• Substitute cheddar cheese with Monterey Jack or pepper jack for different flavor profiles.
• If gluten-free tortillas are preferred, swap out flour tortillas accordingly.
• Grilling burritos ensures a crispy texture on the outside but can also be done in an oven or panini press if desired.

Keywords: Crispy Chicken Burritos, Bell Pepper Burritos, Grilled Burritos, Ranch Chicken Wraps, Tex-Mex Burritos