Save This
These Ranch Chicken Pepper Wraps feature juicy seasoned chicken pieces, sweet colorful peppers, and smooth ranch sauce tucked inside warm tortillas for a filling dinner that's ready fast. My kids beg me to make these wraps at least twice every month, particularly on those crazy weeknights when we want something hearty and tasty without too much work.
I came up with these wraps when I needed to use chicken leftovers and some peppers we grew ourselves. Adding ranch was totally by chance when I ran out of salsa, and now that's our favorite way to enjoy them.
What You'll Need
- Olive oil: Gets your chicken nice and golden on the outside
- Boneless skinless chicken breast: Slices into thin pieces that cook up fast and tender
- Garlic powder and onion powder: Give big flavor without chopping anything
- Smoked paprika: Adds a gentle smoky kick that makes everything tastier
- Chili powder: Brings just a touch of heat without making kids complain
- Red and yellow bell peppers: Add natural sweetness and bright colors; go for crisp ones with shiny skins
- Ranch dressing: Ties all flavors together with its creaminess; grab the good stuff for best taste
- Shredded cheddar cheese: Makes everything gooey and delicious; grate it yourself if you can
- Cooked rice: Soaks up all the yummy flavors and makes the wrap more filling
- Flour tortillas: Hold everything together; pick the big ones for easier wrapping
- Fresh cilantro: Gives a fresh pop that wakes up all the other flavors
How To Make Them
- Cook the Chicken:
- Warm up the olive oil in a big pan over medium-high heat until it's hot but not smoking. Toss in your chicken strips with all their seasonings, making sure they have room to breathe. You'll hear them sizzle when they hit the pan. Let them cook until they turn golden outside and aren't pink inside anymore, about 6 to 8 minutes. You'll smell all those spices as they heat up.
- Cook the Bell Peppers:
- Don't clean the pan - those chicken bits add tons of flavor. Drop your colorful pepper strips right in and let them soak up all that tasty oil. Cook them just until they soften a bit but still have some snap, around 4 to 5 minutes. They'll get brighter and start to brown at the edges.
- Assemble the Burritos:
- Give each tortilla a quick warm-up so it bends without breaking. Smear ranch all over, but stay about an inch from the edges. Put rice down first to keep everything from getting soggy, then add your peppers, chicken, and finish with a big pinch of cheese. When the cheese melts, it'll help hold everything together.
- Fold the Burritos:
- Put your tortilla so all the fillings make a line across the middle. Fold in both sides first, then pull the bottom up and over the filling, tucking it in as you roll forward. Keep it snug while rolling so stuff doesn't fall out. Make sure the seam ends up on the bottom so it stays closed.
- Toast the Burritos:
- You can skip this step, but it really makes them better. Putting the wrapped burrito on heat makes the outside crispy, which tastes amazing with the soft inside. Start with the seam down to seal it shut, then brown each side until it's golden and a little crunchy, about 1 to 2 minutes per side.
- Serve:
- Slice them at an angle to show off all the pretty layers inside. Sprinkle with cilantro for freshness. Eat them right away while the outside is still crispy and everything inside is hot.
Save This
The thing I love most about making these is watching those bright peppers pop against the white chicken and creamy ranch. It's funny how my daughter always hunts for the yellow peppers first, swearing they're sweeter, while my boy dives straight for the chicken pieces.
Prep Ahead Ideas
These wraps work great for planning ahead. You can get all the parts ready up to two days early and keep them separate in the fridge. When you're hungry, just put everything together and warm it up. You can even roll the whole burritos, wrap them in foil, and stick them in the fridge for a day before doing the final toasting.
What To Serve With Them
These wraps go great with a basic green salad dressed with lime juice and oil for a complete dinner. They're also super tasty with tortilla chips, fresh tomato salsa, and mashed avocado for a Mexican-style meal. If you want something heartier, try them with a bowl of black bean soup or light corn soup, especially when it's cold outside.
Swap Out Options
Don't have chicken? Try ground turkey, beef, or black beans if you want to skip meat altogether. The peppers can be traded for whatever veggies you've got—zucchini, mushrooms, or even handfuls of spinach work great. Running short on time? Grab a store-cooked rotisserie chicken instead of cooking your own. If you're out of ranch, mix sour cream with taco spices or mash up some avocado for a creamy sauce instead.
Common Queries
- → Can I use a different protein instead of chicken?
Sure thing, you can swap chicken for beef, shrimp, or even plant options like tofu or seitan. Just make sure to cook it long enough so your protein is done all the way through.
- → What can I use instead of ranch dressing?
You can try sour cream, Greek yogurt, or spicy chipotle mayo if you want your burritos to taste a bit different.
- → How do I make the burrito tortillas pliable?
Pop your tortillas in the microwave for about 10-15 seconds or warm them up in a pan for a few seconds each side before you start making your burritos.
- → Can I make these burritos ahead of time?
You bet! Put your burritos together and keep them in a sealed container in your fridge. Just toast them right before you eat for the best crunch.
- → Are there any side dishes that pair well with these burritos?
Totally! Try a simple green salad, some chips with salsa or mashed avocado, or even a corn and black bean mix to round out your meal.
- → How can I make this dish spicier?
Toss in some jalapeño slices, a splash of hot sauce, or a bit more chili powder while cooking your chicken and peppers to kick up the heat.