Scale

🟡 For the Filling:

2 cups cooked shredded or chopped chicken

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/2 yellow onion, diced

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp smoked paprika

Salt & pepper to taste

1/3 cup ranch dressing

1 cup shredded cheese (cheddar, Monterey Jack, or blend)

🟡 For Assembly:

4 large flour tortillas

Butter or oil for pan-crisping

1. In a skillet over medium heat, add olive oil, bell peppers, and onion. Sauté for 5–6 minutes until softened.

2. Add garlic powder, paprika, salt, and pepper. Stir in cooked chicken and sauté for another 2 minutes. Remove from heat.

3. Mix in ranch dressing and shredded cheese until evenly combined.

4. Spoon filling into the center of each tortilla and roll tightly into burritos.

5. Heat a skillet over medium heat with a bit of butter or oil. Place burritos seam-side down and toast until golden and crisp, flipping once.

6. Serve warm with extra ranch or salsa.

Make them ahead and refrigerate or freeze—toast right before serving.

Add cooked rice or black beans for a heartier option.

Use rotisserie chicken for a super quick version.

Keywords: chicken ranch burrito, crispy burrito, bell pepper chicken wrap