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I stumbled onto this recipe when I had leftover chicken and a bunch of bell peppers that were about to go bad. Turns out throwing them together with some ranch seasoning creates something pretty amazing. The peppers get all sweet and slightly charred, the chicken stays juicy with that creamy ranch coating, and when you grill the whole thing, the outside gets crispy while everything inside melts together perfectly.
My husband was skeptical the first time I made these because he's not usually a ranch person. But something about how it works with the chicken and peppers won him over completely. Now he specifically requests them when he's had a rough day at work because they're comforting without being too heavy.
What You'll Need
- Cooked chicken - I usually use leftover rotisserie chicken because life's too short to cook chicken from scratch every time
- Bell peppers in different colors - The variety makes it look prettier and each color tastes slightly different
- Regular ranch packet - Not the dip mix, the seasoning packet that you'd normally use for chicken
- Sour cream - This combines with the ranch packet to make the sauce that holds everything together
- Good flour tortillas - Don't cheap out here because flimsy tortillas just fall apart
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Step-by-Step Instructions
- Cook the vegetables
- Heat some oil in your biggest skillet and toss in the sliced peppers and onion. Let them cook without messing with them too much at first - this helps them get those nice brown spots that add flavor. Stir occasionally until they're soft but not mushy, maybe seven or eight minutes.
- Make the ranch mixture
- Mix the sour cream with the whole packet of ranch seasoning in a bowl. It'll seem like a lot of seasoning, but trust me on this. Let it sit while you do other stuff so the flavors can wake up.
- Coat the chicken
- Toss your shredded chicken with the ranch mixture until everything's coated. Don't be stingy with the sauce because this is what makes the whole thing taste good. Season with a little salt and pepper if you think it needs it.
- Warm the tortillas
- Microwave them for about fifteen seconds or warm them in a dry pan for a few seconds each. This step matters more than you'd think because cold tortillas crack when you try to roll them.
- Put them together
- Lay out a tortilla and put your filling in a line across the bottom third. Don't overstuff them or you'll regret it when everything falls out. Add the chicken first, then the peppers, then cheese on top.
- Roll them up
- Fold the bottom over the filling, tuck in the sides, then roll toward the top. Keep it tight but don't squeeze so hard that stuff squirts out the ends. The warm tortilla should stick to itself pretty well.
- Grill them
- Heat a clean pan over medium-high heat with a little cooking spray. Put the burritos seam-side down first and let them cook for about three minutes until they're golden. Flip and cook the other sides until everything's crispy and heated through.
I probably made these wrong the first few times before figuring out the right balance. Too much filling and they explode. Too little ranch sauce and they're dry. But once you get the hang of it, you can make them without really thinking about it.
What to Serve With Them
These are pretty filling on their own, but some chips and salsa never hurt anybody. A simple salad helps cut through all the richness if you're feeling like you should eat something green. My kids like them with just hot sauce on the side, while I prefer them with some fresh cilantro and maybe a squeeze of lime.
Ways to Change It Up
Swap the ranch for taco seasoning if you want more of a Mexican flavor. Add some corn kernels to the pepper mixture when corn's in season. Throw in some black beans with the chicken to make them more filling. During winter, I sometimes use frozen pepper strips, which work fine even though fresh is better.
Making Them Ahead
You can prep everything separately and just assemble when you're ready to eat. The cooked peppers keep fine in the fridge for a couple days. The ranch chicken mixture actually tastes better after sitting for a while because the flavors blend together. Don't roll them up until you're ready to grill though, or they get soggy.
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These burritos have become one of those recipes I make when I need something satisfying but don't want to think too hard about dinner. They're colorful enough that I feel like I'm eating vegetables, but tasty enough that nobody complains. Plus there's something really satisfying about biting into that crispy outside and getting all those melted flavors inside.
Frequently Asked Questions
- → Can I make these burritos ahead of time?
- Yes! You can assemble them, wrap in foil, and refrigerate for up to 24 hours. Just add a few extra minutes when grilling since they'll be cold.
- → What's the best way to keep them from falling apart?
- Make sure to fold in the sides first, then roll tightly. Don't overfill them, and let the grilled side set for a minute before flipping.
- → Can I use different colored peppers?
- Absolutely! Use whatever bell peppers you have on hand. Orange peppers work great too, or you can stick to just one or two colors if that's what you prefer.
- → How do I reheat leftover burritos?
- Wrap them in a damp paper towel and microwave for 1-2 minutes, or reheat in a skillet over medium heat for a few minutes per side to get them crispy again.
- → Can I freeze these burritos?
- Yes! Wrap them individually in foil after they cool completely. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in a skillet or oven.