Chicken Pepper Burritos (Printable Version)
Golden bundles packed with bell peppers, ranch chicken, and melty cheddar, then grilled for the perfect crunch.
# What You'll Need:
→ Chicken & Veggies
01 -
Salt and pepper, add as much as you like
02 -
0.5 red onion, sliced up
03 -
1 green bell pepper, sliced in strips
04 -
1 yellow bell pepper, sliced in strips
05 -
1 red bell pepper, sliced in strips
06 -
1 tablespoon olive oil
07 -
2 big chicken breasts, already cooked and shredded up
→ Ranch Sauce & Building
08 -
Cooking spray or a bit of butter for grilling
09 -
1 tablespoon chopped fresh cilantro (if you feel like it)
10 -
4 big flour tortillas
11 -
100 grams cheddar cheese, finely shredded
12 -
120 grams thick sour cream
13 -
1 packet ranch seasoning mix
# Step-by-Step Guide:
01 -
Dish up those burritos while they're toasty, and sprinkle with cilantro if you want.
02 -
On a grill pan or any skillet, get it hot and add a little butter or spray. Set burritos with the fold facing down and cook each side until golden and crusty, about 2 or 3 minutes.
03 -
Toss the ranch-covered chicken, sautéed veggies, and cheese onto each tortilla. Roll them up tight, folding in the ends so nothing falls out.
04 -
Pop tortillas onto a dry skillet or in the microwave for a bit, just until they're softer and easy to roll.
05 -
Drop shredded chicken in a big bowl, dump on the ranch sauce, and mix so all the pieces get a good coat.
06 -
In a medium bowl, swirl ranch seasoning into thick sour cream till it's creamy and even all the way through.
07 -
Pour olive oil in a roomy skillet and heat over medium. Throw in those bell peppers and red onion slices. Let them cook about 5-7 minutes until soft with a bit of char, then sprinkle with salt and pepper.
# Additional Notes:
01 -
If you warm your tortillas first, they won't crack or fall apart while you're putting them together.
02 -
Letting the chicken sit with the ranch for a bit makes everything taste even better.