I stumbled upon these Chicken Bell Pepper Ranch Burritos last summer when I was looking for a quick dinner that would use up leftover rotisserie chicken. The combination of creamy ranch with colorful bell peppers creates these incredible burritos that taste like they came from our favorite Mexican restaurant.
I’ve made these ranch chicken burritos for everything from casual family dinners to impromptu gatherings with friends, and they never fail to impress. There’s something magical about the way those colorful bell peppers peek through the golden, crispy exterior, promising flavor in every bite. The slight tanginess of the ranch dressing pairs so well with the tender chicken and sweet peppers. A match made in heaven!
My husband, who normally passes on wraps to save room for dessert, ate two of these burritos before I even had a chance to sit down. After one bite, he immediately declared these “the best use of leftover chicken” we’d ever discovered. Sometimes the simplest recipes create the most memorable impressions. Ready to try them?
Why You’ll Love These Ranch Chicken Burritos
I’ve been making various burrito recipes for years, but these ranch-flavored chicken burritos have become our family’s most requested weeknight dinner. The inspiration came from trying to elevate basic leftover chicken into something that felt special enough for dinner guests who dropped by unexpectedly.
Ready in just 30 minutes from prep to table, making them perfect for busy weeknights when you need a satisfying meal without spending hours in the kitchen
Uses simple ingredients that you likely already have in your refrigerator and pantry, saving you an extra trip to the grocery store
Incredibly versatile – I’ve made these with different colored bell peppers, added corn or black beans, and even tried them with leftover turkey after Thanksgiving
Kid-friendly but sophisticated enough for adults too, solving the eternal “what to make that everyone will eat” dilemma
Perfectly portable for lunch boxes, picnics, or eating on-the-go – I often make extra to send with my husband for lunch the next day
Crispy exterior with a creamy, flavorful interior creates that perfect textural contrast that makes these burritos irresistible
These chicken bell pepper ranch burritos are more than just a meal—they’re a solution to the eternal “what’s for dinner” question that actually makes everyone at the table happy.
Ingredient Notes
Cooked Chicken: I almost always use leftover rotisserie chicken for this recipe. The combination of white and dark meat provides the best flavor, and the pre-cooked convenience can’t be beat.
Bell Peppers: I prefer using a mix of red, yellow, and orange peppers for their natural sweetness and beautiful color in these ranch chicken burritos. Green peppers work too, but they have a slightly more bitter flavor.
Ranch Dressing: The bottled kind works perfectly here, but if I have time, I use homemade ranch for an extra flavor boost. It creates that creamy, tangy base that makes these burritos so addictive.
Garlic Powder: I’ve found that garlic powder distributes more evenly than fresh garlic in this recipe, ensuring you get that savory flavor in every bite without any overwhelming bits.
Onion Powder: This adds depth to the filling without the texture of fresh onions, which can sometimes overpower the other ingredients or make the filling too wet.
Flour Tortillas: I always recommend using the large burrito-sized tortillas and warming them slightly before filling. This makes them more pliable and helps prevent tearing during rolling.
Shredded Cheese: Freshly shredded cheese melts so much better than the pre-shredded bags. I usually use a sharp cheddar for its tangy flavor, but a Mexican blend works beautifully too.
Fresh Cilantro: In my kitchen, I consider this optional but highly recommended. It adds a bright, fresh note that cuts through the richness of the cheese and ranch.
How to Make Chicken Bell Pepper Ranch Burritos
Step 1: Prepare the Filling
Step 1. I always start by heating a large skillet over medium heat with just a splash of olive oil. The right temperature is key – too hot and the vegetables will burn before softening.
Step 2. My daughter taught me to dice the bell peppers and onions into similar-sized pieces so they cook evenly. I’ve found that about 1/4-inch dice works perfectly for these burritos.
Step 3. Once my skillet is hot, I add the colorful bell peppers and onions, stirring occasionally. I’ve learned that 5-7 minutes is the sweet spot – you want them tender but still with a slight bite for texture.
Step 4. While the vegetables are cooking, I mix the shredded chicken with the seasonings in a large bowl. The first time I made these, I added the spices directly to the skillet, but mixing them with the chicken first distributes the flavors more evenly.
Step 5. When the vegetables are tender, I remove the skillet from heat and fold them into my chicken mixture. Then I pour in the ranch dressing and stir until everything is evenly coated with that creamy goodness.
Step 2: Assemble the Burritos
Step 6. I’ve learned from experience to warm the tortillas before filling them – about 10 seconds in the microwave or a few seconds on each side in a dry skillet makes them pliable and prevents cracks when rolling.
Step 7. For the most evenly filled burritos, I place about 1/2 cup of filling slightly below the center of each tortilla, leaving about an inch of space on the sides. My husband prefers when I don’t overfill them, as it makes them easier to eat without spillage.
Step 8. I always sprinkle a generous amount of cheese directly on top of the warm filling – the heat helps it start melting before the burritos even hit the pan again.
Step 9. The rolling technique makes all the difference. I fold in the sides first, then tightly roll from the bottom up, making sure to tuck in the sides as I go. The tighter the roll, the less likely they are to come apart during cooking.
Step 3: Cook and Serve
Step 10. My grandmother always said to place burritos seam-side down first to “seal” them closed, and she was right. I cook them for about 2-3 minutes on each side until they’re golden brown with crispy edges.
Step 11. I’ve found that letting the burritos rest for just 1-2 minutes after cooking allows the cheese to set slightly and makes for cleaner slicing if you’re cutting them in half.
Step 12. In my house, we love these with a little extra ranch for dipping and a sprinkle of fresh cilantro on top. The herb’s brightness perfectly balances the richness of the filling.
How to Store & Reheat
I usually store any leftover burritos by wrapping them individually in aluminum foil before placing them in an airtight container in the refrigerator. This double-wrapping method prevents them from drying out and keeps them fresh for up to 3 days. The first time I made these, I just tossed them all together in a container and regretted it when the tortillas became soggy where they touched.
For freezing, I’ve discovered that flash-freezing works wonders. I place assembled but uncooked burritos on a baking sheet, freeze until solid (about 1-2 hours), then wrap each one in foil and store in a freezer bag. They keep beautifully for up to 2 months this way. Be sure to label them with the date—I once confused these with breakfast burritos which led to an interesting dinner surprise!
When it comes to reheating, I prefer using the oven for the crispiest results. I place the foil-wrapped burritos in a 350°F oven for about 15-20 minutes if refrigerated, or 25-30 minutes if frozen. For a quicker option, I unwrap them and microwave for 1-2 minutes, then crisp them up in a skillet for about 1 minute per side. In my experience, this two-step method gives you that fresh-made texture even with leftovers.
What to Serve with Chicken Bell Pepper Ranch Burritos
Simple Mexican Rice: The subtle tomato flavor and fluffy texture of Mexican rice provides the perfect base for these burritos. I usually make extra rice to stuff inside the burritos for anyone who wants an even heartier meal.
Southwest Corn Salad: The sweet crunch of corn kernels mixed with bell peppers, red onion, and a lime vinaigrette offers a refreshing contrast to the creamy burritos. My family loves the temperature contrast between the hot burritos and cold salad.
Creamy Avocado Salad: When I’m serving these burritos for dinner guests, I add this salad for an impressive side. The buttery avocado complements the tangy ranch in the burritos, creating a balanced meal.
Black Bean Soup: On cooler evenings, I serve these burritos alongside a simple black bean soup. The earthiness of the beans pairs wonderfully with the creamy chicken filling, and it’s an easy way to stretch the meal for bigger appetites.
Crispy Tortilla Chips with Salsa: For casual family dinners, I often set out a bowl of tortilla chips and homemade salsa. The crunchy chips and bright, acidic salsa cut through the richness of the burritos perfectly.
FAQs
Can I use raw chicken instead of cooked chicken?
Absolutely. I sometimes cook diced chicken breast with the bell peppers and onions until no longer pink, then proceed with the recipe—just add about 5-7 minutes to your cooking time.
How can I make these burritos spicy?
I love adding a diced jalapeño with the bell peppers or mixing some hot sauce into the ranch dressing. My husband prefers when I use pepper jack cheese for an extra kick.
Can I make these burritos ahead of time?
Yes! I often assemble them in the morning, wrap in plastic, and refrigerate until dinner time. Just add an extra minute to the cooking time since they’ll be starting cold.
What’s the best way to keep the tortillas from tearing?
Make sure to warm them slightly before filling. I’ve found that 10-15 seconds in the microwave or a quick pass over a gas flame makes them perfectly pliable.
Can I use a different dressing instead of ranch?
Definitely. I’ve made these with Caesar dressing and even a creamy chipotle sauce. The ranch provides the best balance of flavors, but don’t be afraid to experiment based on what’s in your fridge.
How do I keep the filling from falling out while rolling?
Don’t overfill the burritos, and make sure to fold in the sides first before rolling up from the bottom. I tuck as I roll to keep everything nice and tight.
Chicken Bell Pepper Ranch Burritos
A flavorful and satisfying meal featuring shredded chicken, bell peppers, and ranch dressing wrapped in a warm tortilla.
In a large skillet over medium heat, add a splash of oil. Once hot, add the diced bell peppers and onion. Sauté for about 5-7 minutes until the vegetables are tender.
In a bowl, combine the shredded chicken, sautéed vegetables, ranch dressing, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly coated.
Heat the flour tortillas in a dry skillet or microwave until warm and pliable.
Place a generous portion of the chicken and bell pepper mixture in the center of each tortilla. Sprinkle with shredded cheese.
Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top to enclose the filling.
In the same skillet, place the burritos seam-side down. Cook for about 2-3 minutes on each side until golden brown and the cheese is melted.
Remove from the skillet, slice in half if desired, and garnish with fresh cilantro. Serve with extra ranch dressing on the side for dipping.
Notes
Enjoy your Chicken Bell Pepper Ranch Burritos, a delicious and easy-to-make meal perfect for any occasion!
