Chicken Bell Pepper Wraps

These chicken bell pepper ranch burritos were born out of a fridge cleanout gone surprisingly right. What started as a last-minute mashup of leftovers turned into something I now crave weekly. The sweetness of the sautéed bell peppers meets the tang of ranch-spiced chicken, all tucked into a golden-crisp tortilla that crunches just right. It’s the kind of meal that feels like comfort food but doesn’t weigh you down—and best of all, it doesn’t take much effort to pull off.

I’ve made these on nights when I barely had the energy to cook and somehow still ended up with happy faces at the table. My husband—who usually side-eyes ranch—now asks for them by name. That’s the kind of recipe win I’m always chasing.

Ingredients

• Cooked chicken: Using leftover rotisserie chicken keeps things easy and flavorful
• Bell peppers (mixed colors): Adds natural sweetness, color, and variety
• Ranch seasoning packet: The kind you mix for dressing—not dip—brings all the flavor
• Sour cream: Creamy binder that balances the seasoning
• Flour tortillas: A sturdy base that crisps up beautifully when grilled
• Shredded cheese: Melts into everything and ties the flavors together
• Onion: Boosts the savory element and adds depth to the peppers
• Olive oil: Helps char the veggies and crisp the burrito on the pan

Step-by-Step Instructions

Char the veggies:

In a large skillet over medium-high heat, warm a bit of oil and add sliced bell peppers and onions. Let them sit undisturbed for a couple of minutes to build some golden edges. Then stir occasionally until softened but still holding shape—about 7 to 8 minutes.

Make the ranch sauce:

Stir the ranch seasoning into the sour cream until fully combined. Let it sit for 5 to 10 minutes to let the flavors blend—it gets better with time.

Mix the chicken:

Shred or chop your cooked chicken and toss it with the ranch mixture until evenly coated. Taste and add salt and pepper if needed.

Warm the tortillas:

Place each tortilla in a dry pan for about 10 seconds per side or microwave them in a damp paper towel for 15 seconds to make them pliable.

Assemble the burritos:

Lay out a tortilla and layer the chicken first, then the sautéed peppers and onions, and finally a generous sprinkle of cheese. Keep the filling in the bottom third of the tortilla and avoid overstuffing.

Roll them up:

Fold the bottom over the filling, fold in the sides, and roll tightly upward. The warm tortilla should naturally seal itself.

Grill until golden:

In a clean skillet with a bit of oil or cooking spray, grill each burrito seam-side down for about 3 minutes over medium heat. Flip and repeat until all sides are crisp and golden.

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The first few times I made these, I stuffed them like tacos and paid the price—mess everywhere. Once I learned to treat the filling more like a suggestion than a challenge, it all clicked. Now it’s one of those recipes I can throw together half-asleep and still end up with something that feels like a win.

Storage Tips

Keep the cooked filling in separate containers in the fridge for up to 3 days. Assemble just before grilling to avoid soggy tortillas. Leftover grilled burritos reheat best in a pan or air fryer to bring back the crispness.

Substitutions

Swap out the ranch for a smoky chipotle sauce or use Greek yogurt instead of sour cream for a tangier, lighter take. Don’t eat chicken? Shredded jackfruit or beans can stand in with a similar texture.

Serving Ideas

Pair these with a fresh slaw, tortilla chips and guac, or even a simple tomato and cucumber salad. If you’re feeding a crowd, set up a burrito bar so everyone can build their own version.

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Make-Ahead Option

You can prep the chicken and veggies a day or two in advance and store them separately. Don’t assemble until you’re ready to grill, or the tortillas will soak up the moisture and get too soft. The ranch flavor actually improves with a little rest, so making the sauce ahead is a smart move.

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken works perfectly here and saves time. Just shred and toss with the ranch mixture.

→ What kind of ranch should I use?

Use the dry seasoning packet—not the dip mix or bottled dressing—for the right flavor and texture.

→ How do I keep the tortillas from breaking?

Warm them briefly before filling. Microwave or heat in a dry skillet for better flexibility when rolling.

→ Can I make these ahead of time?

Yes. Prep the filling ahead, store separately, and assemble the wraps just before grilling for best results.

→ What sides go well with these?

Try a simple green salad, chips and salsa, or roasted veggies to keep the meal light and balanced.