Bookmark
This satisfying chicken and bell pepper ranch dish combines tender marinated chicken strips with colorful sautéed peppers and onions. Wrapped inside warm tortillas with fluffy rice, black beans, corn, melted cheese, and fresh green onions, it packs a comforting mix of textures and flavors. The creamy ranch seasoning and sour cream bring a velvety finish that turns this meal into an easy favorite for weeknights or freezerready lunches.
I first made this recipe for a lastminute game night, and it disappeared so fast everyone asked for more. Now it’s my go to when I want something tasty yet fuss free for dinner.
Ingredients
- Boneless skinless chicken breasts or thighs: sliced into strips for even cooking and tenderness. Look for fresh pink chicken without odor to ensure quality
- Bell peppers: in any colors add crunch sweetness and bright color. Choose firm peppers without blemishes
- Large onion: sliced to bring sweetness and depth to the dish
- Olive oil: for sautéing the chicken and veggies. Use extra virgin olive oil for the best flavor
- Ranch dressing mix packet: as the main seasoning for that creamy ranch flavor. Choose your favorite brand
- Garlic powder and paprika: for warmth and earthy depth
- Salt and pepper: to enhance all the flavors
- Large flour tortillas: burritosized to hold all the fillings. Look for soft and flexible tortillas for easy rolling
- Cooked rice: white brown or cilantro lime acts as a base soaking up the flavors
- Black beans: canned drained and rinsed add plant protein and heartiness. Use low sodium if preferred
- Shredded Mexican cheese blend: melts beautifully adding richness
- Sour cream: adds creaminess and a touch of tang
- Ranch dressing: for layering on top and extra flavor
- Corn: frozen canned or fresh for sweetness and texture
- Green onions: chopped bring freshness and a little bite
- Optional toppings: such as diced tomatoes shredded lettuce avocado guacamole hot sauce or cilantro lime wedges to customize and boost flavor
Instructions
- Chicken Prep Game:
- Cut the chicken into quarterinch thick strips then toss in a bowl with the ranch seasoning packet, garlic powder, paprika, salt, and pepper. Let the chicken marinate for fifteen minutes while you prepare the vegetables and other ingredients. This allows the flavors to penetrate deeply.
- Veggie Prep:
- Slice the bell peppers and onion thinly so they cook quickly and maintain some crunch. Arrange all your fillings in separate bowls to make assembly smooth and efficient later.
- Cook That Good Stuff:
- Heat olive oil in a large skillet over medium high heat. Add the marinated chicken and cook until the edges begin to brown, about five or six minutes. Add the sliced peppers and onions directly to the pan with the chicken. Cook together for another eight to ten minutes until the chicken is cooked through and the vegetables are tender but still have a little bite to them.
- Burrito Assembly Station:
- Warm the tortillas just until flexible but not hot. Place one tortilla flat on a plate and spread about a quarter cup of rice in the center. Add half a cup of the chicken and pepper mixture. Layer on black beans, corn, cheese, and green onions. Finish with a dollop of sour cream and extra ranch dressing if you love that creamy ranch flavor as much as I do.
- The Perfect Roll:
- Fold each side of the tortilla over the fillings, then roll from the bottom up tightly tucking everything in as you go. If eating immediately, slice the burrito in half to show off its delicious layers.
- Make Them Golden:
- For crispy edges, heat a clean skillet over medium heat and place the burrito seam side down. Cook for two to three minutes per side until golden and crispy. This step is optional but adds a wonderful texture when you have the time.
There is something magical about the blend of bell peppers and ranch seasoning. Every time I slice into these burritos, their aroma carries me back to a bustling kitchen with family gathered around, eager to dig in. The way the flavors meld together makes this my all time favorite quick weeknight dinner.
Storing Leftover Burritos
Wrap burritos individually in foil or parchment paper once cooled. Store them in an airtight container in the refrigerator for up to four days. For longer storage, freeze the burritos laid flat, then transfer them to a freezer bag. When reheating, warm in the oven at 375 degrees Fahrenheit until heated through or microwave for two to three minutes.
Ingredient Swaps and Flexibility
If you do not have ranch dressing mix, try plain Greek yogurt mixed with extra herbs and a pinch of garlic salt for a creamy tang. Chicken thighs provide more juiciness than breasts, but use whichever cut you prefer. For a vegetarian option, double the beans and veggies and skip the chicken entirely.
Ways to Serve and Enjoy
Serve with a simple salad tossed with lime juice to add bright freshness. Offer salsa guacamole or extra ranch dressing for dipping to elevate the meal. Cut into smaller halves for party appetizers or a creative lunchbox addition.
These burritos freeze well and reheat easily for fast meals. Customize toppings to suit your taste.
FAQs About This Recipe
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs sliced into strips provide tender, even cooking and juicy results.
- → Can different bell pepper colors be used?
Yes, a mix of red, yellow, green, or orange peppers adds vibrant color and varied sweetness to the dish.
- → How can I make the filling spicier?
Incorporate diced jalapeños, chili powder, or a splash of hot sauce to introduce heat without overpowering flavors.
- → What’s the best way to heat the tortillas for wrapping?
Warm tortillas briefly in a microwave or dry skillet until soft and pliable for easy rolling and folding.
- → Can these be made ahead and frozen?
Yes, assemble and freeze individually. Reheat in the oven or microwave for quick, convenient meals anytime.
- → What sides complement this dish well?
Serve with tortilla chips and salsa, fresh salad, or guacamole to balance and brighten the flavors.