Easy Chicken Bell Peppers Ranch

This dish brings together juicy chicken strips marinated in ranch seasoning sautéed with colorful bell peppers and onions. It is layered with rice, black beans, corn, cheese, and green onions inside soft tortillas for a filling and flavorful meal. With simple ingredients and quick preparation, these burritos have become a lifesaver for busy weeknights and make great freezer friendly lunches.

I first made these for a last minute game night with friends and they were gone in almost no time. Now whenever my family needs something fun and filling but not fussy this is my go to recipe.

Ingredients

• Boneless skinless chicken breasts or thighs: sliced into strips. This is the main protein. Choose fresh chicken with a pink hue and no odor for top quality
• Bell peppers: any colors you like. Add crunch, sweetness, and color. Choose firm unblemished peppers
• Large onion: sliced. This gives sweetness and extra flavor
• Olive oil: For sautéing the chicken and veggies. Use extra virgin for best flavor
• Ranch dressing mix packet: The main seasoning boosting that ranch flavor. Choose your favorite brand
• Garlic powder and paprika: These add warmth and depth to the chicken
• Salt and pepper: These round out the flavors
• Large flour tortillas: burrito size. These hold all the goodness together. Look for soft and flexible tortillas
• Cooked rice: white, brown, or cilantro lime. Rice fills out the burritos and soaks up the flavors
• Black beans: canned, drained and rinsed. Add plant protein and heartiness. Choose low sodium if you prefer
• Shredded Mexican cheese blend: Melts beautifully adding richness
• Sour cream: Adds creaminess and tang
• Ranch dressing: For layering extra ranch flavor
• Corn: frozen, canned, or fresh. Sweet pops of flavor throughout
• Green onions: chopped. Add freshness and a little bite
• Optional toppings: diced tomatoes, shredded lettuce, avocado or guacamole, hot sauce, cilantro, lime wedges. These take your burrito over the top

Instructions

Chicken Prep Game:

Cut the chicken into half inch thick strips then toss in a bowl with ranch packet, garlic powder, paprika, salt and pepper. Let this marinate for fifteen minutes while you prep the veggies and the rest of your burrito ingredients

Veggie Prep:

Slice bell peppers and onion thin so they cook quickly. Lay out all your fillings so assembly goes smoothly later

Cook That Good Stuff:

Heat olive oil in a large skillet over medium high. Add the marinated chicken, letting it brown on the edges for about five or six minutes. Add the peppers and onions directly to the same pan. Keep cooking another eight to ten minutes until the chicken is cooked through and the peppers and onions are tender but still have a little bite

Burrito Assembly Station:

Warm the tortillas just until flexible. Place one tortilla flat and layer about a quarter cup of rice then half a cup of chicken and pepper mixture. Add black beans, corn, cheese and green onions. Top with sour cream and a little extra ranch if you love ranch as much as I do

The Perfect Roll:

Fold the sides of the tortilla over first then roll up from the bottom tightly tucking everything in as you go. If you are eating right away slice in half to show off those delicious layers

Make Them Golden:

For crispy burritos heat a clean skillet over medium. Cook seam side down for two to three minutes per side until golden and crisp. This extra step is totally worth it when you have the time

There is just something magic about the combination of bell peppers and ranch seasoning. Every time I pull these from the skillet and slice into one the aroma takes me back to a messy kitchen with family hovering over the stove waiting for burritos to be ready. The way the flavors blend together makes this my all time favorite weeknight dinner.

Storing Leftover Burritos

Wrap cooled burritos individually in foil or parchment. Store in an airtight container in the fridge for up to four days. For longer storage freeze burritos flat and then transfer to a freezer bag. To reheat pop in the oven at three hundred seventy five degrees until heated through or microwave for two to three minutes.

Ingredient Swaps and Flexibility

If you do not have ranch dressing mix use plain Greek yogurt with extra herbs and a sprinkle of garlic salt for tang and creaminess. Chicken thighs bring more juiciness than breasts but use whichever you love. Make it vegetarian by doubling the beans and veggies and leaving out the chicken altogether.

Ways to Serve and Enjoy

Pair with a simple salad tossed with lime juice for a bright tangy side. Serve with salsa, guacamole or extra ranch for dipping. Cut into mini burrito halves for a fun party appetizer or lunchbox addition.

These burritos are a reliable, crowd pleasing weeknight dinner that freezes and reheats well. Make a double batch to save time on busy days.

Common Questions About Recipes

→ What type of chicken works best for this dish?

Boneless skinless chicken breasts or thighs sliced into strips cook evenly and remain tender.

→ Can different bell pepper colors be used?

Yes, mixing red, yellow, green, or orange 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 increase heat while maintaining flavor.

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

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

→ Can these be made ahead and frozen?

Yes, wrap assembled burritos individually and freeze. Reheat in oven or microwave when ready to enjoy.

→ What sides complement this dish well?

Serve with tortilla chips and salsa, fresh salad, or guacamole to balance the creamy, savory flavors.