Chicken Bell Peppers Ranch (Printer-Friendly)
Tender chicken and bell peppers with rice, black beans, corn, and cheese wrapped in soft tortillas and creamy ranch layers.
# What You'll Need:
→ Protein
01 -
1 pound boneless skinless chicken breasts or thighs, sliced into ½-inch strips
→ Vegetables
02 -
2 medium bell peppers (any color), thinly sliced
03 -
1 large onion, thinly sliced
04 -
2 green onions, chopped
05 -
½ cup corn (frozen, canned drained, or fresh)
→ Seasonings
06 -
1 packet ranch dressing mix (approx. 1 ounce)
07 -
1 teaspoon garlic powder
08 -
1 teaspoon paprika
09 -
Salt and black pepper, to taste
→ Pantry Staples
10 -
2 tablespoons extra virgin olive oil
11 -
1 cup cooked rice (white, brown, or cilantro lime)
12 -
½ cup canned black beans, drained and rinsed
→ Dairy & Condiments
13 -
½ cup shredded Mexican cheese blend
14 -
¼ cup sour cream
15 -
2 tablespoons ranch dressing
→ Wrap
16 -
4 large flour tortillas, burrito size
→ Optional Toppings
17 -
Diced tomatoes, shredded lettuce, avocado or guacamole, hot sauce, cilantro, lime wedges
# Steps to Follow:
01 -
Combine chicken strips with ranch dressing mix, garlic powder, paprika, salt, and pepper in a bowl. Toss well and let marinate for 15 minutes while preparing vegetables.
02 -
Thinly slice the bell peppers and onion. Arrange all fillings for smooth assembly later.
03 -
Heat olive oil in a large skillet over medium-high heat. Add marinated chicken and cook 5 to 6 minutes until edges brown. Add bell peppers and onions; continue cooking for 8 to 10 minutes until chicken is fully cooked and vegetables are tender yet crisp.
04 -
Briefly warm tortillas in a microwave or dry skillet until flexible to prevent cracking during rolling.
05 -
Place one tortilla flat. Layer ¼ cup cooked rice, ½ cup chicken and vegetable mixture, 2 tablespoons black beans, 2 tablespoons corn, shredded cheese, and chopped green onions. Top with sour cream and drizzle ranch dressing as desired.
06 -
Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling securely. Slice in half to showcase the layers if serving immediately.
07 -
For a crisp exterior, heat a clean skillet over medium heat. Cook each burrito seam-side down for 2 to 3 minutes per side until golden and crispy.
# Extra Suggestions:
01 -
Marinating the chicken enhances flavor penetration. Warming tortillas prevents breakage during assembly. Burritos can be refrigerated up to four days or frozen for extended storage.