I love how easy these burritos are to make, especially on busy weeknights. The ingredients are simple, but the combination of ranch and cheese with juicy chicken and veggies delivers so much flavor. I can prep everything in advance and just roll, heat, and eat. Plus, they’re super customizable depending on what I have in my fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken, shredded 1 cup bell peppers, chopped (any color) 1 cup shredded cheddar cheese ½ cup ranch dressing 1 can black beans, drained ½ cup corn kernels 4 large flour tortillas Salt, to taste Black pepper, to taste
Directions
Mix the Filling In a large bowl, I combine the shredded chicken, bell peppers, ranch dressing, cheese, black beans, and corn. Then I season it all with a little salt and black pepper and mix until everything is evenly coated.
Warm the Tortillas I heat each tortilla in a dry skillet or microwave for a few seconds until soft and pliable—this makes them easier to fold without tearing.
Assemble the Burritos I place a generous scoop of the chicken mixture in the center of each tortilla.
Wrap It Up I fold in the sides, then roll the tortilla tightly from the bottom up to seal the filling inside.
Optional Bake For extra melty cheese and a warm finish, I place the burritos seam-side down in a baking dish, sprinkle a little more cheese on top, and bake at 175°C (350°F) for about 10 minutes.
Serve Warm I serve the burritos fresh from the oven while they’re hot and gooey.
Servings and Timing
This recipe makes 4 burritos, perfect for 4 servings.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
It’s a fast, fuss-free meal that works for lunch or dinner.
Variations
Spicy Version – I add diced jalapeños, hot sauce, or a pinch of chili powder to the filling for a kick.
Vegetarian – I leave out the chicken and double up on black beans or add sautéed mushrooms.
Different Cheeses – Monterey Jack, pepper jack, or a Mexican blend cheese work great.
Wrap Swap – I use whole wheat tortillas or low-carb wraps to change it up.
Grilled Burritos – I toast the burritos in a skillet or grill pan for a crispy outside.
Storage/Reheating
Store: I wrap leftover burritos in foil or keep them in an airtight container in the fridge for up to 3 days. Reheat: I reheat them in the microwave for 1–2 minutes or bake in the oven at 175°C (350°F) until heated through. Freeze: I wrap unbaked burritos tightly in foil and freeze for up to 2 months. I reheat from frozen in the oven or thaw overnight before warming.
FAQs
Can I make these ahead of time?
Yes, I often prep the filling and keep it in the fridge. Then I just assemble and bake when ready to serve.
What kind of chicken works best?
I usually use rotisserie or leftover cooked chicken—it saves time and still tastes amazing.
Can I skip the baking step?
Definitely. I just heat the tortillas, fill them, and serve if I want to skip the oven. The filling is already cooked.
What sides go well with these burritos?
I love pairing them with tortilla chips, salsa, guacamole, or a simple side salad.
How do I keep the burritos from falling apart?
Warming the tortillas helps a lot. I also avoid overfilling them so they roll up nice and tight.
Conclusion
These Chicken Bell Pepper Ranch Burritos are the kind of meal I turn to when I want something fast, filling, and flavorful. They come together with minimal effort and taste like a comfort food classic—with a Tex-Mex twist. Whether I’m making them for my family or just myself, they always disappear fast.
These easy burritos are packed with juicy chicken, crunchy bell peppers, ranch dressing, and cheese—wrapped in a warm tortilla for a quick, flavorful meal.
Author:Ella
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings (4 burritos)
Category:Main Dishes
Method:Assembled, Baked (optional)
Cuisine:Tex-Mex
Ingredients
Main Ingredients:
2 cups cooked chicken, shredded
1 cup bell peppers, chopped
½ cup ranch dressing
1 cup shredded cheddar cheese
4 large flour tortillas
1 can black beans, drained
½ cup corn kernels
Salt, to taste
Black pepper, to taste
Instructions
Mix the Filling:
In a large bowl, combine shredded chicken, bell peppers, ranch dressing, cheddar cheese, black beans, and corn. Season with salt and pepper. Mix until well combined.
Warm the Tortillas:
Heat tortillas in a dry skillet or microwave for a few seconds until soft and flexible.
Assemble Burritos:
Spoon a generous portion of the chicken mixture into the center of each tortilla.
Roll the Burritos:
Fold in the sides and roll each tortilla tightly to enclose the filling.
Bake (Optional):
Place burritos seam-side down in a baking dish. Sprinkle with extra cheese if desired and bake at 175°C (350°F) for 10 minutes or until cheese is melted and burritos are heated through.
Serve:
Serve warm, with extra ranch or salsa on the side if desired.
Notes
Preheating the tortillas makes rolling easier and helps prevent cracking.
You can swap cheddar with Monterey Jack or a Mexican cheese blend.
Add jalapeños or hot sauce to the filling for a spicier kick.
These burritos also work great grilled or pan-seared for a crispy finish.
