Chicken Bell Pepper Ranch Burritos 
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:
𝟏- Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips, garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Sauté for 6-8 minutes, or until the chicken is fully cooked and golden. Remove from the skillet and set aside.
𝟐- Cook the Bell Peppers:
In the same skillet, add the sliced red and yellow bell peppers. Sauté for 4-5 minutes until they are tender but still slightly crisp. Remove from heat.
𝟑- Assemble the Burritos:
Warm the flour tortillas in the microwave or a skillet for a few seconds to make them pliable. Lay each tortilla flat, and spread about 2 tablespoons of ranch dressing in the center. Layer with cooked rice, sautéed bell peppers, cooked chicken, and a generous sprinkle of shredded cheddar cheese.
𝟒- Fold the Burritos:
Fold in the sides of each tortilla, then roll it up tightly from the bottom. Place the burrito seam-side down to keep it secure.
𝟓- Toast the Burritos (Optional):
For added texture, heat a clean skillet over medium heat. Place the burritos seam-side down in the skillet and toast for 1-2 minutes on each side until golden brown and slightly crispy.
𝟔- Serve:
Cut the burritos in half if desired, and garnish with fresh cilantro. Serve with extra ranch dressing, salsa, or guacamole for dipping. Enjoy!
Chicken Bell Pepper Ranch Burritos
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