Crispy Chicken Bell Pepper Burritos (Print Version)
# Ingredients:
→ Filling
01 -
2 cups cooked crispy chicken, chopped (breaded tenders, nuggets, or air-fried fillets)
02 -
1 tablespoon olive oil
03 -
1 red bell pepper, thinly sliced
04 -
1 yellow or green bell pepper, thinly sliced
05 -
1 small red onion, thinly sliced (optional)
06 -
1 teaspoon taco seasoning (or use paprika and garlic powder)
07 -
1/2 cup ranch dressing
08 -
1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
→ Assembly
09 -
4 large flour tortillas
10 -
1 tablespoon butter or oil for pan-grilling
# Instructions:
01 -
In a skillet, heat olive oil over medium heat. Add bell peppers (and onion if using), sprinkle with taco seasoning, and sauté until tender but still vibrant, about 5–6 minutes. Set aside.
02 -
Warm tortillas slightly to make them flexible. In the center of each tortilla, layer: a portion of chopped crispy chicken, sautéed bell peppers, a drizzle of ranch dressing, and a generous sprinkle of shredded cheese. Fold in the sides of each tortilla and roll up tightly into a burrito.
03 -
Heat a large skillet over medium heat and melt butter or heat oil. Grill the burritos seam-side down for 2–3 minutes per side until golden and crispy.
# Notes:
01 -
Customize with jalapeños for heat, corn or black beans for heartiness, or avocado slices or cilantro for added freshness.