There’s something wildly comforting about wrapping up a hearty, cheesy filling inside a soft, warm tortilla—and when ranch dressing and bell peppers get involved? It’s basically a flavor party. These Chicken Bell Pepper Ranch Burritos are your weeknight dinner heroes: fast, fun, and full of things the whole family will actually eat (yes, even the picky one).
If you’re juggling work, laundry, homework help, and somehow still expected to produce a meal that doesn’t involve cereal or delivery—girl, I see you. This recipe is for you. Think creamy, cheesy chicken with pops of crunchy bell pepper, all rolled up and optionally baked for a crispy finish. It’s what I like to call low-effort magic.
Table of Contents
Why You’ll Love These Chicken Bell Pepper Ranch Burritos
Besides the fact that they come together faster than your coffee order at the drive-thru, these burritos check all the boxes:
- ✅ Easy cleanup (just one mixing bowl!)
- ✅ Family-approved (even my ranch-skeptical child came back for seconds)
- ✅ Customizable (hello, black beans and corn!)
- ✅ Freezer-friendly (make ahead and save your future self some stress)
Oh, and they’re delicious. Like, “did-you-make-extra?” kind of delicious.
Ingredients You’ll Need
Here’s what goes into your new favorite burrito:
- 2 cups cooked chicken, shredded (leftovers? rotisserie? all fair game!)
- 1 cup bell peppers, chopped (go colorful—your eyes will thank you)
- 1/2 cup ranch dressing (creamy, dreamy flavor base)
- 1 cup shredded cheese (cheddar, Monterey Jack, or whatever makes you happy)
- 4 large flour tortillas (the burrito big boys)
- 1 can black beans, drained (optional but adds some heft)
- 1/2 cup corn (optional for a sweet pop of flavor)
- Salt and pepper to taste
Let’s Wrap: Step-by-Step Instructions
- Mix it Up:
In a large bowl, combine shredded chicken, chopped bell peppers, ranch dressing, and cheese. Toss in black beans and corn if you’re using them. Add salt and pepper to taste. Warning: you will want to eat this with a spoon. Resist. - Soften Those Tortillas:
Microwave or warm each tortilla in a pan for a few seconds. Warm tortillas = no tearing when rolling. - Stuff It Right:
Spoon a hearty scoop of your chicken mixture into the center of each tortilla. You want enough filling to be satisfying, but not so much that you’re wrestling with a tortilla blowout. - Wrap and Roll:
Fold in the sides and roll tightly. Think burrito origami—tight is right. - Optional Crispy Finish:
Want that golden, slightly crisp texture? Place your burritos seam-side down in a baking dish. Sprinkle extra cheese on top (because why not?) and bake at 350°F for about 10 minutes. - Serve Hot:
These burritos are best warm and melty. Add a dollop of sour cream or salsa if you’re feeling extra.
Tips for Burrito Success (Without Losing Your Mind)
- Shortcut Queen? Use pre-cooked rotisserie chicken. It’s moist, flavorful, and no extra dishes.
- Make it meatless: Swap the chicken for more black beans or some sautéed mushrooms.
- Spice it up: A splash of hot sauce or diced jalapeños will bring the heat if your crew can handle it.
- Freezer tip: Wrap unbaked burritos in foil and freeze. To reheat, bake at 375°F for about 20 minutes. Boom—future dinner, handled.
From My Kitchen to Yours
This Chicken Bell Pepper Ranch Burritos was born on one of those nights. You know the ones—everyone’s starving, you’re running on caffeine and dry shampoo, and you just need something that works. I threw together leftover chicken, some chopped veggies, and a generous pour of ranch… and the rest was burrito history.
It’s now one of those rare recipes that makes the rotation every few weeks—especially when I need a no-fuss dinner that feels like I tried (even if I totally didn’t).
FAQs About Chicken Bell Pepper Ranch Burritos
Can I use a different kind of dressing?
Absolutely. Caesar or chipotle ranch can switch up the flavor. But if you ask me, classic ranch is where the magic’s at.
How do I store leftovers?
Wrap them individually in foil and refrigerate for up to 3 days. Reheat in the oven or microwave—whatever your energy level allows.
What’s the best cheese to use?
Cheddar is a classic, but pepper jack adds a spicy kick. Use what’s in your fridge!
Conclusion
Whether you’re feeding a hungry family after a long day or just trying to meal prep something you’ll actually look forward to eating (because let’s be honest—salads can only take us so far), these Chicken Bell Pepper Ranch Burritos are about to earn a permanent spot in your weekly rotation. They’re everything we love in a meal: quick, comforting, flexible, and bursting with flavor.
It’s the kind of recipe that doesn’t just fill bellies—it brings people to the table with smiles. Whether you customize them with extra veggies, spice them up with hot sauce, or keep it simple with the basics, there’s room to make them totally your own.
So grab those tortillas, raid the fridge, pour yourself a glass of something nice (you’ve earned it), and wrap up something wonderful tonight. Your future self—and your dinner table—will thank you. 🧡
More Chicken Magic You’ll Love
If you enjoyed making these Chicken Bell Pepper Ranch Burritos, you’re going to love diving into more easy, flavor-packed meals that bring dinner to the table fast—without skimping on satisfaction. Whether you’re a fan of Tex-Mex, creamy comfort dishes, or zesty one-pan wonders, here are some handpicked favorites to keep the inspiration (and the meal prep) rolling:
- Try these crispy, baked Chi-Chi Baked Chicken Chimichangas for another family-friendly handheld loaded with flavor and crunch.
- For a satisfying salad that packs a bold Southwestern punch, this Southwestern Chopped Chicken Salad is a fresh and easy lunch or light dinner idea.
- Craving more creamy ranch goodness? Don’t miss this hearty BBQ Ranch Chicken Casserole—it’s the cozy dish you didn’t know you needed.
- And for those nights when you want a warm, cheesy bake with a Tex-Mex twist, this White Chicken Enchilada Casserole totally hits the spot.
These recipes are perfect for busy weeknights, weekend meal preps, or anytime you need a delicious chicken dinner with a dash of Chicken Magic flair!
Print
Chicken Bell Pepper Ranch Burritos
- Total Time: 20 mins
- Yield: 4 servings 1x
Description
These creamy, cheesy Chicken Bell Pepper Ranch Burritos are packed with shredded chicken, colorful bell peppers, melty cheese, and ranch dressing—all wrapped in a soft flour tortilla. Perfect for busy weeknights or a quick lunch, they’re customizable, freezer-friendly, and totally satisfying!
Ingredients
2 cups cooked chicken, shredded
1 cup bell peppers, chopped (any colors you like)
1/2 cup ranch dressing
1 cup shredded cheese (cheddar or your favorite blend)
4 large flour tortillas
1 can black beans, drained (optional)
1/2 cup corn (optional)
Salt and pepper to taste
Instructions
In a large mixing bowl, combine shredded chicken, bell peppers, ranch dressing, and cheese. Add black beans and corn if using. Season with salt and pepper to taste.
Warm tortillas in a microwave or skillet for a few seconds until soft and pliable.
Spoon the chicken mixture evenly into the center of each tortilla.
Fold in the sides, then roll up tightly into burritos.
Optional: For a crispy finish, place burritos seam-side down in a baking dish.
Sprinkle extra cheese on top and bake at 350°F (175°C) for 10 minutes or until cheese is melted and burritos are heated through.
Serve warm and enjoy!
Notes
Use rotisserie chicken for a fast and flavorful shortcut.
Add jalapeños or hot sauce if you like a little heat.
Leftovers can be wrapped in foil and refrigerated for up to 3 days or frozen for up to 2 months.
To reheat, bake at 375°F until warmed through or microwave on medium heat.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner , lunch
- Method: Bake, Assemble
- Cuisine: American , Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg