Table of Contents
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into thin strips
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup cooked rice
- 4 large flour tortillas
- 1/4 cup fresh cilantro, chopped (optional)
Directions:
- Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add chicken strips, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Sauté for 6-8 minutes until fully cooked and golden brown. Remove from skillet and set aside. - Prepare the Bell Peppers:
In the same skillet, sauté the red and yellow bell peppers for 4-5 minutes until tender yet slightly crisp. Remove from heat. - Assemble the Burritos:
Warm flour tortillas in the microwave or on a skillet for a few seconds to make them flexible. Spread about 2 tablespoons of ranch dressing in the center of each tortilla. Add a layer of cooked rice, sautéed bell peppers, cooked chicken, and shredded cheddar cheese. - Fold the Burritos:
Fold in the sides of the tortilla, then roll it up tightly from the bottom. Place the burrito seam-side down to keep it secure. - Optional Toasting:
For extra crunch, heat a clean skillet over medium heat. Place each burrito seam-side down and toast for 1-2 minutes per side until golden and slightly crispy. - Serve and Enjoy:
Slice burritos in half for easier serving. Garnish with fresh cilantro if desired. Pair with extra ranch dressing, salsa, or guacamole for dipping.
Pro Tips:
- Substitute ranch dressing with sour cream or Greek yogurt for a tangier flavor.
- Add cooked black beans or corn for extra texture and nutrition.
- For spice lovers, include jalapeño slices or drizzle hot sauce inside the burrito.
Enjoy these hearty, flavorful chicken burritos as a quick lunch or satisfying dinner!