Name: Chicken Bell Pepper Ranch Burritos Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large chicken breasts, cooked and shredded; 1 packet ranch seasoning; 1/2 cup sour cream; 1 tablespoon olive oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 green bell pepper, sliced; 1/2 red onion, sliced; Salt and pepper to taste; 1 cup shredded cheddar cheese; 4 large flour tortillas; 1 tablespoon fresh cilantro, chopped (optional); Cooking spray or butter for grilling

Jump to Recipe· 4.3 from 11 reviews

I absolutely love sharing this Chicken Bell Pepper Ranch Burritos Recipe because it brings together the perfect harmony of creamy ranch flavors, tender chicken, and vibrant bell peppers all wrapped up in a warm, crispy tortilla. It’s one of those dishes that feels indulgent but is surprisingly simple to make, and every bite fills me with comfort and satisfaction. I know once you try this recipe, it’s going to become a fast favorite in your home just like it is in mine.

Why You’ll Love This Chicken Bell Pepper Ranch Burritos Recipe

When I think about what makes this Chicken Bell Pepper Ranch Burritos Recipe stand out, it’s really the combination of flavors that gets me excited. The ranch seasoning mixed with creamy sour cream coats the juicy shredded chicken perfectly, lending a rich yet tangy flavor that pairs beautifully with the sweet and slightly charred bell peppers and onion. The cheddar cheese melts inside, adding that irresistible gooey texture. It’s a wonderful balance of fresh, creamy, and cheesy all in one bite.

Another thing I love about this recipe is how straightforward it is to prepare. Even on busy weeknights, I can throw it together quickly without any stress. The ingredients are simple and easy to find, and because everything cooks in just one or two pans, cleanup is a breeze too. These burritos are perfect for casual dinners, game days with friends, or even meal prepping for the week. Honestly, it’s one of those dishes I keep coming back to because it hits all the right notes every time.

Ingredients You’ll Need

The image shows two soft, lightly toasted wraps placed on a white plate on a white marbled surface. Each wrap is folded and filled with chunky pieces of cooked chicken, bright red and green bell peppers, and melted yellow cheese. Small green herbs are sprinkled on and around the wraps, adding a fresh touch. The wraps have slight brown grill marks, and the filling is slightly spilling out, showing the layers clearly. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is in its simplicity. Each ingredient plays an essential role, contributing to the dish’s color, texture, and flavor in a way that’s straightforward but delicious.

Chicken breasts: Cooked and shredded, they are the hearty protein base that soaks up the ranch sauce beautifully.
Olive oil: Used to sauté the vegetables, adding a subtle richness and helping create that lightly charred flavor.
Bell peppers: Red, yellow, and green peppers bring vibrant color, sweetness, and crunch to the burritos.
Red onion: Adds a burst of mild pungency and depth when sautéed with the peppers.
Salt and pepper: Simple seasoning essentials to enhance all the ingredients’ natural flavors.
Ranch seasoning packet: The secret to the creamy, tangy flavor that transforms the shredded chicken.
Sour cream: Blends with ranch seasoning to create a luscious sauce coating the chicken tenderly.
Shredded cheddar cheese: Melts inside the burrito, bringing that classic melty cheesiness that everyone loves.
Large flour tortillas: Soft yet sturdy wraps that hold all the delicious fillings together perfectly.
Fresh cilantro (optional): Adds a fresh herbal note and pretty garnish if you like a little extra brightness.
Cooking spray or butter: Used for grilling the burritos to golden, crispy perfection.

Directions

Step 1: Begin by heating the olive oil in a large skillet over medium heat. Add the sliced red, yellow, and green bell peppers along with the red onion. Cook them for about 5 to 7 minutes until they soften and develop slight char marks, stirring occasionally. Season with salt and pepper to taste once they begin to caramelize.

Step 2: While the veggies cook, mix together the sour cream and ranch seasoning packet in a medium bowl until you have a smooth, creamy ranch sauce. This sauce is crucial for adding that signature flavor to the chicken.

Step 3: In a large bowl, toss the cooked, shredded chicken with the ranch sauce until every piece is coated evenly. This ensures the chicken is flavorful and moist inside the burritos.

Step 4: Warm the flour tortillas slightly by microwaving them for 15-20 seconds or heating them on a dry skillet for about 30 seconds per side. This step softens them and makes rolling easier without tearing.

Step 5: Assemble your burritos by laying each warm tortilla flat. Evenly distribute the ranch-coated chicken, sautéed bell peppers and onions, and shredded cheddar cheese among the tortillas. Fold in the sides and roll tightly to keep everything inside.

Step 6: Preheat a skillet or grill pan over medium-high heat and lightly coat with cooking spray or butter. Place each burrito seam side down in the pan and grill for 2 to 3 minutes per side, or until the tortillas are crisp and golden brown and the cheese inside melts.

Step 7: Remove the burritos from the pan, garnish with chopped fresh cilantro if desired, and serve warm. Enjoy that satisfying crispy exterior giving way to the creamy, flavorful filling inside.

Servings and Timing

This Chicken Bell Pepper Ranch Burritos Recipe makes 4 generous servings, perfect for a family dinner or small gathering. Prep time is about 10 minutes, mostly for slicing vegetables and getting ingredients ready, while cooking the peppers and chicken blend takes roughly 10-15 minutes. Rolling and grilling the burritos adds another 10 minutes or so, making the total time approximately 30 minutes from start to finish. There’s no lengthy resting time needed here — once they’re grilled, they’re ready to eat!

How to Serve This Chicken Bell Pepper Ranch Burritos Recipe

This image shows two stuffed wraps placed on a white marbled surface. Each wrap is soft and light golden in color with grilled marks on parts of the outer layer. Inside, the wraps are filled with chunks of cooked chicken that have a slight brown, grilled texture. Along with chicken, there are visible pieces of bright red, yellow, and green bell peppers, adding vibrant color to the filling. The wraps are topped with a white creamy sauce that is drizzled over the entire surface, sprinkled with finely chopped green herbs, giving the dish a fresh look. The wraps sit side by side, partially overlapping, showing the rich, colorful filling inside. photo taken with an iphone --ar 4:5 --v 7

I like to serve these burritos piping hot, just as they come off the grill, because the crispy tortilla exterior contrasts so beautifully with the warm, creamy filling inside. For a complete meal, I often pair them with a fresh green salad tossed in a light vinaigrette or some zesty Mexican street corn to keep the flavors vibrant and fresh alongside the richness of the burritos.

Presentation-wise, I garnish with a sprinkle of fresh cilantro on top and a wedge of lime on the side. It adds a pop of color and a bright citrus squeeze that balances all the savory goodness. If I’m feeling extra indulgent, I’ll offer some salsa or guacamole on the side for dipping — that creamy avocado goes so well with the slight charred peppers in these burritos.

For drinks, I enjoy pairing these with a crisp, cold beer or a refreshing sparkling water with lime. On a cozy night, a chilled glass of Sauvignon Blanc works well too because of its citrus notes, which enhance the flavors while keeping it light. These burritos are versatile enough for casual weeknights, fun weekend parties, or even a satisfying lunch.

Variations

I love experimenting with this recipe to suit different tastes and dietary needs. For example, if you want to make it gluten-free, swapping out the flour tortillas for corn tortillas or gluten-free wraps works beautifully. The flavor stays just as incredible. To make it vegan, you can replace the chicken with sautéed mushrooms or seasoned jackfruit, and swap sour cream for a plant-based alternative. Adding dairy-free cheese keeps the creamy texture intact without compromising taste.

If you’re into spicier flavors, I like adding a pinch of smoked paprika or some chipotle powder both in the ranch sauce and while sautéing the peppers. It gives the whole burrito a smoky kick that brings a wonderful depth to the dish. You can even swap the cheddar for pepper jack cheese if you prefer a little extra heat in every bite.

As a fun twist, I’ve also tried grilling these burritos over an outdoor barbecue rather than on a skillet, which adds a smoky, charred flavor that’s out of this world. Or, if you want to save time, you can assemble them ahead of time and finish by grilling just before serving to get that crispy crust. These little tweaks keep the recipe fresh and exciting every time you make it.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend wrapping each burrito tightly in aluminum foil or placing them in airtight containers. Stored in the refrigerator, they stay good for up to 3 days without losing much texture or taste. Keeping them well-wrapped prevents the tortilla from drying out and helps retain moisture in the filling.

Freezing

This Chicken Bell Pepper Ranch Burritos Recipe freezes really well! Before grilling, wrap each assembled burrito individually in plastic wrap and then in foil or place inside a freezer-safe bag. Properly stored, they can keep for up to 2 months. When you want to enjoy them, just thaw overnight in the refrigerator and then grill or bake for best results.

Reheating

To reheat leftovers, I find the best method is to unwrap the burrito and place it in a skillet over medium heat for 3-4 minutes per side to revive that crispy exterior. Alternatively, you can bake it in the oven at 350°F (175°C) for about 15 minutes. Avoid microwaving alone if possible, as it tends to make the tortilla chewy and soggy. Reheating carefully helps you recapture the freshly made texture and keeps the flavors lively.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a great shortcut since it’s already cooked and flavorful. Just shred it and toss it with the ranch sauce as directed. It makes the preparation even faster without sacrificing taste.

Is there a way to make this recipe spicier?

Yes! You can add jalapeños or a pinch of cayenne pepper to the vegetables while sautéing, or stir some hot sauce into the ranch sauce for a spicy zing. Pepper jack cheese also adds a nice heat.

Can I prepare these burritos ahead of time?

Definitely! You can assemble the burritos but hold off on grilling. Wrap them tightly and refrigerate for up to a day, then grill before serving. This is perfect if you want to save time during a busy day.

What can I serve with these burritos for a complete meal?

I like pairing them with a simple side salad, Mexican street corn, or black bean salsa. Guacamole and fresh salsa also make excellent accompaniments that complement the creamy chicken and sweet peppers.

Are these burritos freezer-friendly?

Yes, they freeze very well when properly wrapped. Make sure to freeze them before grilling and thaw in the fridge overnight for best texture. Then reheat by grilling or baking to bring back that crispiness.

Conclusion

I hope you’re as excited as I am to try this Chicken Bell Pepper Ranch Burritos Recipe because it truly delivers a delicious, comforting meal that’s simple to make yet full of flavor. Whether you’re feeding family, hosting friends, or just craving something hearty and tasty, these burritos will quickly become a go-to favorite. Trust me, once you experience the combo of creamy ranch chicken, sweet peppers, melty cheese, and crispy tortillas, you’ll be making this recipe again and again!