Chicken Bell Peppers Ranch (Printer-Friendly)
Tender chicken, colorful peppers, rice, and beans combined with creamy ranch in a flavorful tortilla wrap.
# What You’ll Need:
→ Protein
01 -
1 lb boneless skinless chicken breasts or thighs, sliced into ½-inch strips
→ Vegetables
02 -
1 cup sliced bell peppers (assorted colors)
03 -
1 medium large onion, thinly sliced
04 -
2 green onions, chopped
05 -
½ cup corn (fresh, frozen, or canned)
→ Pantry and Seasonings
06 -
1 tablespoon extra virgin olive oil
07 -
1 packet ranch dressing mix (approx. 1 ounce)
08 -
1 teaspoon garlic powder
09 -
1 teaspoon paprika
10 -
½ teaspoon salt
11 -
½ teaspoon black pepper
12 -
½ cup cooked rice (white, brown, or cilantro lime)
13 -
½ cup canned black beans, drained and rinsed
→ Dairy
14 -
½ cup shredded Mexican cheese blend
15 -
3 tablespoons sour cream
16 -
2 tablespoons ranch dressing
→ Wrap
17 -
2 large flour tortillas, burrito size
→ Optional Toppings
18 -
Diced tomatoes, shredded lettuce, avocado or guacamole, hot sauce, cilantro, lime wedges
# Steps to Make This:
01 -
Combine chicken strips with ranch dressing mix, garlic powder, paprika, salt, and pepper in a bowl. Toss to coat evenly and let marinate for 15 minutes while preparing vegetables and other ingredients.
02 -
Thinly slice bell peppers and onion. Chop green onions and assemble all fillings for efficient burrito assembly.
03 -
Heat olive oil in a large skillet over medium-high heat. Add marinated chicken and cook 5 to 6 minutes until edges brown. Add bell peppers and onion to the skillet and sauté for an additional 8 to 10 minutes until chicken is cooked through and vegetables are tender with slight bite.
04 -
Warm flour tortillas just enough to make them flexible for rolling, either in a microwave or dry skillet.
05 -
Lay one tortilla flat. Layer ¼ cup cooked rice, ½ cup chicken and vegetable mixture, ¼ cup black beans, ¼ cup corn, ¼ cup shredded cheese, and 2 tablespoons chopped green onions. Top with 1.5 tablespoons sour cream and 1 tablespoon ranch dressing.
06 -
Fold the sides of the tortilla over the filling, then roll tightly from the bottom, tucking ingredients inside as you go. Slice in half if serving immediately.
07 -
For a crispy finish, heat a clean skillet over medium heat and cook burrito seam-side down for 2 to 3 minutes per side or until golden and crisp.
# Additional Notes:
01 -
Marinating chicken with the ranch seasoning intensifies flavor. Tightly rolling burritos prevents filling spills and allows for convenient toasting. Warm tortillas prevent cracking during assembly.