Chicken Bell Pepper Ranch Burritos – A Flavor-Packed Summer Wrap
When summer rolls around, my kitchen motto becomes: light prep, bold flavor. This Chicken Bell Pepper Ranch Burritos recipe is my go-to when I want something hearty and comforting, without the heaviness. Inspired by the bright colors of summer produce and the easy-going vibe of backyard meals, this dish combines juicy chicken, crisp bell peppers, and a creamy homemade ranch sauce all wrapped in a soft, toasty tortilla.
It’s the kind of meal you can throw together in under 30 minutes, but still feel like you’re indulging in something restaurant-worthy. Whether you’re feeding yourself or someone special, this burrito delivers big satisfaction with minimal fuss.
Why You’ll Love These Chicken Bell Pepper Ranch Burritos
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Quick and easy: Ready in 30 minutes or less.
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Big on flavor: Creamy ranch meets sizzling peppers and seasoned chicken.
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Perfect for two: No leftovers, no waste.
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Customizable: Add your favorite fillings or make it low-carb.
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Great for meal prep: Reheats beautifully for lunch or dinner.
Ingredients Breakdown
For the Chicken:
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1 large boneless, skinless chicken breast (or 2 small), diced
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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Salt and pepper to taste
For the Bell Peppers:
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 teaspoon olive oil
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Pinch of salt and black pepper
For the Ranch Sauce:
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1/4 cup mayonnaise
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2 tablespoons sour cream or Greek yogurt
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1 tablespoon milk (for thinning)
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon dried dill
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Salt and black pepper to taste
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Optional: a squeeze of lemon juice for brightness
For Assembling:
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2 large burrito-sized tortillas (flour or whole wheat)
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1/2 cup shredded cheddar or Monterey Jack cheese
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1/4 cup chopped romaine or shredded lettuce
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Optional: diced avocado, fresh cilantro, jalapeños
Equipment You’ll Need
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Large skillet or grill pan
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Mixing bowls
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Tongs or spatula
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Knife and cutting board
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Small whisk
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Optional: sandwich press or panini maker
Step-by-Step Instructions
Step 1: Cook the Chicken
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Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
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Add diced chicken, season with garlic powder, paprika, salt, and pepper.
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Cook for 7–8 minutes, stirring occasionally, until golden and cooked through.
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Remove from pan and set aside.
Step 2: Sauté the Bell Peppers
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In the same skillet, heat 1 teaspoon olive oil.
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Add sliced bell peppers, season lightly with salt and pepper.
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Sauté for 5–7 minutes until slightly tender but still vibrant.
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Remove and set aside.
Step 3: Make the Ranch Sauce
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In a small bowl, whisk together mayo, sour cream, milk, and spices.
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Adjust salt, pepper, or lemon juice to taste.
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Store in the fridge until ready to use.
Step 4: Assemble the Burritos
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Warm the tortillas slightly in a dry skillet or microwave.
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Spread a spoonful of ranch sauce over the center.
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Layer on cooked chicken, bell peppers, shredded cheese, and lettuce.
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Optional: add avocado, cilantro, or sliced jalapeños.
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Fold in the sides and roll tightly.
Step 5: Toast (Optional)
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Toast the burritos in a skillet or sandwich press for 2–3 minutes per side until golden and crisp.
Pro Tips for the Best Burritos
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Dice chicken evenly for quick, uniform cooking.
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Don’t overstuff the burrito or it will be difficult to fold and might tear.
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Warm the tortillas before filling to make them pliable.
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Use a non-stick skillet for easy browning and minimal cleanup.
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Let burritos rest for 1–2 minutes after toasting to help them hold together.
Nutritional Highlights
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High in protein from lean chicken and cheese
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Loaded with vitamins from bell peppers (especially vitamin C)
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Balanced fats from homemade ranch using Greek yogurt or light mayo
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Customizable carbs: go low-carb with lettuce wraps or almond flour tortillas
Flavor Variations You’ll Love
🌶 Spicy Southwest Style
Add chipotle powder to the chicken and toss in some black beans or corn for a bold twist.
🥑 Creamy Avocado Ranch Burritos
Swap half the mayo in the ranch with mashed avocado for an ultra-creamy, healthy dip.
🌮 Tex-Mex Version
Add a layer of refried beans and a sprinkle of taco seasoning for more robust flavor.
🧀 Extra Cheesy
Mix the cheese right into the skillet with chicken and peppers for a melted, gooey core.
Serving Suggestions
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With sweet potato fries or baked tortilla chips and salsa
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Next to a simple corn salad with lime and chili powder
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With grilled pineapple slices for a sweet-savory combo
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As part of a DIY burrito night with friends or family
Make-Ahead & Storage
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Refrigerate assembled burritos (without lettuce) for up to 2 days.
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Freeze burritos tightly wrapped in foil for up to 1 month. Reheat in the oven at 350°F for 15–20 minutes.
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Store ranch sauce in a sealed container in the fridge for up to 5 days.
Common Questions
Can I use rotisserie chicken?
Yes! Just shred and season it lightly before mixing with the sautéed peppers.
What if I don’t like mayo?
Sub with Greek yogurt or a light cream cheese spread in the ranch.
Can I make this dairy-free?
Use a dairy-free ranch and cheese alternative, and skip the sour cream.
Is this burrito spicy?
Not by default, but you can spice it up with jalapeños, hot sauce, or chipotle ranch.
More Fresh Summer Wrap Recipes
Final Thoughts
Burritos are the ultimate comfort food—but when you add seasonal peppers, juicy chicken, and a zesty ranch sauce, they become something extraordinary. These Chicken Bell Pepper Ranch Burritos are the kind of recipe that checks all the boxes: quick, satisfying, full of texture and flavor, and totally adaptable to your cravings.
Whether you’re dining al fresco, packing a picnic, or just craving something flavorful and fast, this recipe delivers. Try it once, and it might just become your new summer classic.
Tag your creations with #RanchBurritoBliss and let the flavor adventure begin!