Chicken Bell Pepper Burritos (Print Version)

Hearty burritos filled with seasoned chicken, bell peppers, ranch, cheese, and rice for a quick satisfying meal.

# What You'll Need:

→ Chicken & Seasoning

01 - 1 pound boneless, skinless chicken breast, thinly sliced
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon chili powder
06 - Salt and pepper to taste
07 - 2 tablespoons olive oil

→ Vegetables

08 - 1 red bell pepper, thinly sliced
09 - 1 green bell pepper, thinly sliced

→ Burrito Fillings

10 - 1 cup cooked rice
11 - 1/2 cup ranch dressing
12 - 1 cup shredded cheddar cheese

→ Wrap & Garnish

13 - 4 large flour tortillas
14 - 1/4 cup chopped fresh cilantro, optional

# How to Make It:

01 - Heat olive oil in a large skillet over medium-high heat until shimmering.
02 - Add sliced chicken and season with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Cook for 5 to 7 minutes until golden and cooked through.
03 - Add red and green bell peppers to the skillet. Sauté for 3 to 4 minutes until just tender.
04 - Warm tortillas in a dry skillet or microwave until soft and pliable.
05 - Layer each tortilla with a portion of cooked rice, chicken, sautéed bell peppers, ranch dressing, and shredded cheddar cheese.
06 - Roll up each burrito tightly, folding in the sides as you go to seal the filling.
07 - For a crispy finish, toast the burritos seam-side down in a dry skillet over medium heat until golden, about 1 to 2 minutes per side.
08 - Garnish with chopped cilantro before serving if desired.

# Additional Tips::

01 -
  • The entire meal comes together in 30 minutes, which means you can actually eat dinner before the evening disappears.
  • Everything gets cooked in one skillet, so cleanup is almost insulting in how easy it becomes.
  • You can freeze extras and reheat them whenever the fridge looks bare, making this your secret weapon against takeout cravings.
02 -
  • If you're making these ahead, wrap them individually in foil after rolling but before crisping—this keeps them from drying out and makes reheating actually work.
  • The rice absolutely has to be cooked first; even leftover cold rice from yesterday is better than trying to use uncooked grains, which I learned by making a complete mess.
03 -
  • Slice your chicken thin—like, thinner than you think is reasonable—because it actually makes them cook through without drying out and tastes better in every way.
  • Mix your spices into a little bowl before adding them to the chicken so they coat evenly instead of clumping into one corner of the pan.
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