Crispy Chicken Bell Pepper Burritos (Print Version)
# Ingredients:
→ Chicken & Vegetables
01 -
2 large chicken breasts, cooked and shredded
02 -
1 tablespoon olive oil
03 -
1 red bell pepper, sliced
04 -
1 yellow bell pepper, sliced
05 -
1 green bell pepper, sliced
06 -
0.5 red onion, sliced
07 -
Salt and pepper, to taste
→ Ranch Sauce & Assembly
08 -
1 packet ranch seasoning
09 -
120 grams sour cream
10 -
100 grams shredded cheddar cheese
11 -
4 large flour tortillas
12 -
1 tablespoon fresh cilantro, chopped (optional)
13 -
Cooking spray or butter, for grilling
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add sliced bell peppers and red onion. Cook for 5 to 7 minutes until softened and slightly charred. Season with salt and pepper to taste.
02 -
In a medium mixing bowl, combine sour cream with ranch seasoning until smooth and fully incorporated.
03 -
In a large mixing bowl, toss shredded chicken with the ranch sauce until coated evenly.
04 -
Slightly warm flour tortillas in a microwave or on a dry skillet to increase pliability for rolling.
05 -
Lay each tortilla flat and distribute the ranch-coated chicken, sautéed vegetables, and shredded cheddar cheese among them. Roll up tightly, ensuring the sides are folded in to secure the filling.
06 -
Heat a grill pan or skillet over medium-high heat and lightly coat with cooking spray or butter. Place burritos seam-side down and grill for 2 to 3 minutes per side until the exterior is golden and crispy.
07 -
Serve burritos warm, garnished with chopped fresh cilantro if desired.
# Notes:
01 -
Pre-warming tortillas prevents tearing during assembly and facilitates tight rolling.
02 -
For enhanced flavor, allow the ranch-coated chicken to rest several minutes before assembling.