- Sauté the Veggies: Heat the olive oil in a skillet over medium heat. Add the sliced bell peppers (and onion, if using). Season with a pinch of salt and pepper. Cook for 5–7 minutes, stirring occasionally, until the peppers are softened, slightly caramelized, and fragrant. Remove from heat.
- Mix the Chicken Filling: In a large bowl, combine the shredded chicken with the ranch dressing. Stir until the chicken is evenly coated and creamy. Add more ranch if you prefer a saucier filling.
- Assemble the Burritos: Lay each tortilla flat and sprinkle a handful of cheddar cheese down the center. Top with a generous scoop of the ranch chicken mixture, then add sautéed bell peppers. Fold the sides inward and roll up tightly into a burrito.
- Grill the Burritos: Heat a clean skillet over medium heat. Place each burrito seam-side down and cook for 2–3 minutes per side, until golden brown and the cheese inside has melted. This step locks everything together and gives the burrito a crispy exterior.
- Serve: Remove from heat and let cool for 2 minutes before slicing. Serve warm with extra ranch dressing, salsa, guacamole, or your favorite dipping sauce.
Notes
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