Easy Chicken Bell Peppers Ranch

This satisfying chicken bell pepper ranch dish combines juicy strips of marinated chicken with colorful bell peppers and onions wrapped in soft tortillas layered with rice, black beans, corn, cheese, and green onions. Creamy ranch dressing and sour cream add a velvety finish, and a quick toasting step brings a crispy texture. It offers a flavorful, quick meal perfect for busy weeknights or freezer-friendly lunches.

I first tried this recipe on a hectic evening when I needed something fast but delicious. It quickly became a family favorite that my kids now request regularly. The easy assembly and fresh taste make it a go-to dinner.

Ingredients

• Boneless skinless chicken breasts or thighs: sliced into strips. This cuts evenly and ensures tenderness. Choose fresh chicken with a pink color and no smell for best quality
• Bell peppers in any colors: adding sweetness, crunch, and vibrant color. Select firm peppers without blemishes
• Large onion: thinly sliced to provide natural sweetness and depth of flavor
• Olive oil: for sautéing. Adds richness and helps brown the chicken. Use extra virgin olive oil for best taste
• Ranch dressing mix packet: brings that distinctive ranch seasoning. Pick your preferred brand for flavor
• Garlic powder and paprika: add warmth and a smoky depth to the chicken
• Salt and pepper: enhance and balance the seasonings
• Large flour tortillas burrito size: soft and flexible tortillas hold all the fillings easily
• Cooked rice white brown or cilantro lime: serves as a hearty base soaking up flavors
• Black beans canned drained and rinsed: provide plant protein and heartiness. Opt for low sodium varieties if concerned about salt
• Shredded Mexican cheese blend: melts smoothly and adds creamy richness
• Sour cream: adds tangy creaminess to the layers
• Ranch dressing: for extra ranch flavor and moisture
• Corn frozen canned or fresh: adds sweet little bursts of flavor
• Green onions chopped: bring fresh bite and color
• Optional toppings: diced tomatoes, shredded lettuce, avocado or guacamole, hot sauce, cilantro, lime wedges for customization

Instructions

Chicken Prep Game:

Cut chicken into half inch thick strips. Then toss in a bowl with ranch dressing mix, garlic powder, paprika, salt and pepper. Let it marinate for about fifteen minutes while you prepare the vegetables and other burrito ingredients

Veggie Prep:

Thinly slice bell peppers and onions so they cook quickly. Lay everything out so assembly is straightforward later

Cook That Good Stuff:

Heat olive oil in a large skillet over medium high. Add the marinated chicken and cook until browned on edges, about five to six minutes. Add the bell peppers and onions directly into the same pan. Continue cooking for eight to ten minutes until chicken is fully cooked and vegetables are tender yet slightly crisp

Burrito Assembly Station:

Warm tortillas briefly until flexible. Place one flat and layer about quarter cup of rice. Add half a cup of the chicken and pepper mixture. Follow with black beans, corn, cheese and green onions. Top with sour cream and a bit of extra ranch dressing if you love it

The Perfect Roll:

Fold the sides of the tortilla inward then roll it tightly from the bottom, tucking in the fillings as you go. Slice in half right away to reveal the colorful layers inside if you will eat immediately

Make Them Golden:

If you want crispy burritos, heat a clean skillet over medium. Place the burritos seam side down and cook for two to three minutes per side until golden and crisp. This step is optional but really elevates the texture if you have the time

The magic of bell peppers combined with ranch seasoning always takes me back to a lively kitchen filled with family waiting eagerly for the burritos to come off the stove. The aroma and blend of flavors make these burritos my top pick for a weeknight meal that everyone enjoys.

Storing Leftover Burritos

Wrap cooled burritos individually in foil or parchment paper. Store them in an airtight container in the fridge for up to four days. For longer storage, freeze the burritos laid flat and then transfer to a freezer safe bag. To reheat, warm in the oven at 375 degrees until heated all the way through or microwave for two to three minutes.

Ingredient Swaps and Flexibility

If you don’t have ranch dressing mix try mixing plain Greek yogurt with herbs and a bit of garlic salt for a similar tangy creamy effect. Chicken thighs give more juicy richness than breasts but use whichever you prefer. For a vegetarian version double up on beans and veggies and skip the chicken entirely.

Ways to Serve and Enjoy

Serve alongside a simple salad dressed with fresh lime juice for brightness. Pair with salsa, guacamole or extra ranch dressing for dipping. Cut into small burrito halves for an appealing party appetizer or a packed lunch option.

These burritos are flexible, freeze well, and reheat easily for quick meals. Serve with tortilla chips, fresh salad, or guacamole for a complete dinner.

Common Recipe Questions

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts or thighs sliced into strips cook evenly and stay tender throughout.

→ Can different bell pepper colors be used?

Yes, using a mix of red, yellow, green, or orange bell peppers adds vibrant color and varied sweetness.

→ How can I make the filling spicier?

Add diced jalapeños, chili powder, or a dash of hot sauce to boost heat without overpowering flavors.

→ What’s the best way to heat the tortillas for wrapping?

Warm tortillas briefly in a microwave or dry skillet to make them soft and pliable for easier rolling.

→ Can these be made ahead and frozen?

Yes, assemble and freeze burritos individually, then reheat in the oven or microwave for convenient meals anytime.

→ What sides complement this dish well?

Serve with tortilla chips and salsa, a fresh salad, or guacamole to balance the richness.