Chicken Bell Pepper Burritos (Print Version)
# Ingredients:
→ Filling
01 -
1 finely chopped small onion
02 -
2 cups cooked chicken breast, diced or shredded
03 -
1/2 cup ranch dressing
04 -
1 green bell pepper, thinly sliced
05 -
1 tablespoon olive oil
06 -
Salt for seasoning
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon chili powder
09 -
Black pepper to your liking
10 -
1 red bell pepper, cut into strips
11 -
1 cup cheddar cheese, shredded
→ Wraps & Optional Toppings
12 -
Fresh cilantro, chopped (optional)
13 -
4 large flour tortillas (25 cm)
14 -
Sliced avocado (optional)
15 -
Diced tomatoes (optional)
16 -
Sliced jalapeños (optional)
# Instructions:
01 -
Pour olive oil into a hot pan set to medium heat. Toss in the onion and both bell peppers, stirring occasionally, and let them cook for around 5–6 minutes. Stop when the veggies soften and show a slight char. Sprinkle in garlic powder, chili powder, salt, and black pepper as they cook.
02 -
Add your pre-cooked chicken to the skillet. Stir everything up and let it warm for about 2–3 minutes until it's nice and hot.
03 -
Take the pan off the heat. Mix in ranch dressing and cheddar cheese, stirring everything until the cheese melts and blends in smoothly.
04 -
Warm up the tortillas a bit so they’re more bendable. Place equal portions of the chicken and veggie mixture into each tortilla, then sprinkle on any toppings you’d like.
05 -
Roll each tortilla up tightly, tucking in the edges as you roll. Press them onto a hot pan with the seam facing down, leaving them to toast for 1 or 2 minutes per side until the outside turns golden and crispy.
06 -
Dish out the burritos while still warm. Add ranch dressing or some salsa on the side, if that’s your thing.
# Notes:
01 -
Warming the tortillas first makes them less likely to split while rolling.
02 -
Switch to low-fat ranch and cheese if you’re looking for a healthier version.