Simple, flavorful, and ready to satisfy—these Chicken Bell Pepper Ranch Burritos are the kind of recipe that makes you feel like a dinner hero with hardly any fuss. We’re talking juicy ranch-seasoned chicken, sautéed peppers and onions, gooey cheddar cheese, all rolled into a warm flour tortilla and baked to golden perfection.
If you’re looking for a weeknight dinner that hits all the marks—easy, cheesy, and crowd-approved—this one’s staying in the rotation.
Why I Love This Recipe
This dish delivers serious Tex-Mex comfort vibes without needing a million ingredients or dirtying every pan in your kitchen. The ranch seasoning adds creamy tang, the peppers and onions bring that irresistible fajita-style flavor, and the final oven bake gives the tortillas just the right touch of crisp.
It’s cozy and satisfying like Chicken Enchiladas, and just as crowd-pleasing as Sheet Pan Quesadillas, but with that ranch twist that keeps people coming back for seconds.
Ingredients
- 1 lb chicken breast, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 6 large flour tortillas
- 1 tbsp olive oil
- Salt and pepper, to taste
Step-by-Step Instructions
- Cook the Chicken
Heat olive oil in a large skillet over medium heat. Add diced chicken and cook 5–7 minutes until no longer pink. Season with salt and pepper. - Sauté the Veggies
Add sliced bell peppers and onions to the skillet. Cook 5 more minutes until veggies are tender. - Add the Ranch Flavor
Sprinkle in the ranch seasoning mix and stir until the chicken and vegetables are fully coated and the seasoning is evenly distributed. - Assemble the Burritos
Preheat oven to 350°F. Lay out tortillas and spoon a portion of the chicken-pepper mix onto each. Top with shredded cheddar cheese. - Roll and Bake
Roll up the burritos, tucking in the sides, and place seam-side down on a baking sheet. Bake for 10–15 minutes until golden and warmed through. - Serve Hot
Slice and serve with your favorite toppings or sauces—think sour cream, salsa, or guacamole.
Tips for Success
- Use rotisserie chicken: Cut down on prep time by using pre-cooked chicken and jump straight to the sauté.
- Don’t overfill your burritos: A good seal keeps everything intact while baking.
- Crispier finish: Brush tortillas lightly with oil or melted butter before baking for a crispy, golden exterior.
Serving Suggestions & Pairings
Turn these burritos into a full feast with:
- Beer Cheese Dip – perfect for pre-dinner dipping
- Crockpot Nacho Dip – hearty, cheesy, and loaded
- Dorito Casserole – bold and crunchy to complement the burritos
- Sheet Pan Quesadillas – easy to batch and serve
- Chicken Enchiladas – a cozy second main dish
Storage & Leftovers
- Fridge: Store wrapped in foil or an airtight container for up to 3 days.
- Reheat: Oven or air fryer is best for crisping. Microwave for speed but skip the crunch.
- Freezer-friendly: Wrap unbaked burritos tightly in foil. Bake straight from frozen at 375°F for 30–35 minutes.
More Recipes You’ll Love
Looking for more easy comfort food with bold flavors? Try:
- Dorito Casserole – cheesy, bold, and always a hit
- Beer Cheese Dip – perfect for chips or veggie dippers
- Crockpot Nacho Dip – great for parties and game day
- Sheet Pan Quesadillas – quick, melty, and family-approved
- Chicken Enchiladas – warm and satisfying
Final Thoughts
These Chicken Bell Pepper Ranch Burritos are a perfect mix of Tex-Mex comfort and weeknight ease. They’re melty, savory, just a little tangy from the ranch, and packed with juicy chicken and peppers. Whether you’re cooking for picky eaters, prepping lunches, or feeding a crowd, this recipe has your back.
Tried them? Tag @ChefManiac and show off your golden burrito roll-ups! And don’t forget to subscribe for more flavor-packed dinner ideas from Jason Griffith’s kitchen.
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