Creamy, savory, and loaded with colorful peppers—perfect for an easy dinner or meal prep.
Ingredients
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2 cups cooked chicken (shredded or diced)
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1½ cups bell peppers (red, green, yellow), sliced
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½ small onion, sliced
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1 tbsp olive oil
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½ tsp garlic powder
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½ tsp smoked paprika (optional)
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Salt & black pepper, to taste
Ranch Filling
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⅓ cup ranch dressing
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4 oz cream cheese, softened
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1 cup shredded cheddar or Monterey Jack cheese
For Assembly
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4–6 large flour tortillas
Optional Add-Ins
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Corn
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Black beans
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Jalapeños
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Hot sauce
Instructions
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Sauté peppers
Heat olive oil in a skillet over medium-high heat.
Add bell peppers and onion. Cook 4–5 minutes until tender-crisp.
Season with garlic powder, paprika, salt, and pepper. -
Warm chicken
Add chicken to skillet. Stir until heated through. -
Make ranch mixture
In a bowl, mix ranch dressing and cream cheese until smooth. -
Combine filling
Stir ranch mixture into chicken and peppers.
Remove from heat and mix in shredded cheese. -
Assemble burritos
Spoon filling onto tortillas, fold sides in, and roll tightly. -
Optional crisping
Toast burritos seam-side down in a skillet 2–3 minutes per side until golden.
Serving Ideas
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With salsa, pico de gallo, or guacamole
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Side of rice or chips
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Serve as wraps or cut in halves for parties
Make-Ahead & Storage
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Meal prep: Wrap and refrigerate up to 3 days
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Freezer: Wrap tightly and freeze up to 2 months
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Reheat in oven or air fryer for best texture
Variations
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Spicy: Add buffalo sauce or chipotle ranch
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Low-Carb: Use low-carb tortillas or lettuce wraps
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Extra Veggie: Add zucchini or mushrooms
If you’d like, I can turn these into a baked burrito casserole, air-fryer burritos, or a one-pan skillet version.