If you’re in search of a quick, hearty, and incredibly satisfying lunch, look no further than these Chicken Burrito Wraps. They’re cheesy, colorful, creamy, and slightly spicy, making them the kind of comfort food that feels both indulgent and wholesome.
With just a few ingredients—many of which are pantry staples—these wraps come together in 20 minutes, making them perfect for meal prep, school lunches, or a speedy weekday meal.
Drawing from your love for savory, Mexican-inspired dishes (like the Steak and Shrimp Fajita Skillet, and Black Bean & Quinoa Bowl) and quick meals (like the Italian Basil Chicken Cutlets), these burritos are a must-try. Let’s get rolling!
Table of Contents
Why You’ll Love This Recipe
- Quick to Make: Ready in 20 minutes or less.
- Perfect for Meal Prep: Wrap them and refrigerate for grab-and-go lunches.
- Customizable: Swap ingredients to match your taste.
- Lunchbox Friendly: Holds up well for hours—great for work or school.
- Satisfying and Flavorful: Creamy, cheesy, and packed with bold flavors.
Creamy Chicken & Bell Pepper Burrito Wraps
Equipment
- Large mixing bowl (for filling)
- Spatula or spoon (for mixing)
- Large skillet (for toasting burritos)
- Tongs (for flipping burritos)
- Knife and cutting board (for chopping vegetables)
- Measuring cups and spoons
- Flat surface (for assembling burritos)
Ingredients
- 2 cups cooked shredded chicken
- 1 cup bell peppers red, yellow, green, chopped
- 1/2 cup sweet corn kernels
- 1/4 cup chopped red onion
- 1 small jalapeño diced (optional)
- Salt & pepper to taste
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup ranch dressing
- 4 large flour tortillas
- 1 tbsp butter or oil for toasting the burritos
Instructions
- In a large bowl, mix together the 🍗 shredded chicken, 🌶️ chopped bell peppers, 🌽 corn, 🧄 onions, 🥒 jalapeño, and 🧀 cheese.
- Add in 🥣 ranch dressing and toss until all the ingredients are well coated. Season with 🧂 salt and pepper to taste.
- Lay out the 🌯 tortillas on a flat surface. Divide the chicken mixture evenly among them, placing it in the center of each.
- Roll each tortilla into a burrito, tucking in the sides to secure the filling.
- Heat 🧈 butter or oil in a skillet over medium heat. Toast each burrito until golden brown and crispy on all sides, about 2-3 minutes per side.
What you will need + Smart Substitutions
- 2 cups cooked shredded chicken
Tip: Use rotisserie chicken to save time. Swap with turkey or tofu for variation. - 1 cup chopped bell peppers (use a mix of red, yellow, green)
Try: Roasted peppers for added depth. - ½ cup sweet corn kernels
Fresh, canned, or frozen (thawed) work equally well. - ¼ cup chopped red onion
Optional: Sub with green onions for a milder taste. - 1 small jalapeño, diced (optional for heat)
Alternative: Use a dash of hot sauce or skip entirely. - Salt & pepper to taste
- 1 cup shredded Monterey Jack or cheddar cheese
Try: Pepper Jack for extra spice. - ½ cup ranch dressing
Substitute: Greek yogurt + herbs for a lighter version. - 4 large flour tortillas
Use: Whole wheat or gluten-free tortillas if preferred. - 1 tbsp butter or oil (for toasting the burritos)
Option: Spray with cooking spray for a lighter touch.
Step-by-Step Instructions with Tips
Step 1: Make the Filling
In a large mixing bowl, combine the cooked shredded chicken, chopped bell peppers, corn, red onion, jalapeño (if using), and shredded cheese.
Tip: For even more flavor, toss in a pinch of cumin or taco seasoning.
Step 2: Add the Creamy Element
Pour in the ranch dressing and toss until all ingredients are well coated. Add salt and pepper to taste.
Pro Tip: Chill the mixture for 10 minutes before assembling to make wrapping easier.
Step 3: Assemble the Wraps
Lay tortillas flat on a clean surface. Divide the chicken mixture evenly, placing it in the center of each tortilla.
Roll Technique: Fold in the sides, then roll tightly from the bottom to create a secure burrito.
Step 4: Toast the Wraps
Heat a skillet over medium heat and add butter or oil. Toast each burrito for 2–3 minutes per side until golden and crispy.
Shortcut: Use a panini press or sandwich maker for no-flip toasting!
Optional Topping Suggestions
- Guacamole or Sliced Avocado: For creamy richness.
- Fresh Salsa or Pico de Gallo: Adds freshness and tang.
- Sour Cream or Greek Yogurt: A cooling contrast to the spice.
- Hot Sauce or Sriracha: For those who like it spicy.
- Chopped Cilantro: For a bright, herby finish.
- Avocado Slices: Creamy and rich addition.
- Lime Wedges: Bright, citrusy squeeze.
Nutritional Information (Per Serving – Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 30 g |
| Sugar | 4 g |
| Protein | 28 g |
| Fat | 24 g |
| Saturated Fat | 10 g |
| Cholesterol | 75 mg |
| Sodium | 680 mg |
Note: Nutritional values are approximate and depend on ingredient choices.
Storage & Reheating Instructions
Storage:
- Refrigerator: Wrap tightly in foil or plastic wrap and store for up to 3 days.
- Freezer: Wrap individually and freeze for up to 1 month. Thaw overnight in the fridge.
Reheating:
- Microwave: 60–90 seconds wrapped in a damp paper towel.
- Skillet: Toast for 5–6 minutes over medium-low heat, flipping halfway.
- Oven: Bake at 350°F for 10–15 minutes wrapped in foil.
Ingredient Substitutions Recap
- Chicken → Jackfruit: Vegan protein alternative.
- Bell Peppers → Zucchini: Different veggie crunch.
- Corn → Black Beans: Hearty substitute.
- Ranch → Greek Yogurt: Tangy, lighter option.
- Flour Tortillas → Corn Tortillas: Gluten-free wrap.
What to Serve With Chicken Burrito Wraps
- Mexican Rice or Quinoa: For a complete meal.
- Tortilla Chips and Salsa: Easy and crowd-pleasing.
- Southwest Salad: Adds crunch and freshness.
- Fruit Cups or Smoothies: Great for school or work lunches.
- Guacamole and Chips: Creamy and crunchy pairing.
- Iced Tea: Refreshing, light beverage.
- Black Bean Salad: Colorful and nutritious complement.
FAQs
Can I make vegetarian burrito wrap?
Absolutely—swap chicken for black beans, tofu, or extra veggies.
What’s the best way to keep chicken wrap from getting soggy?
Let the filling cool before wrapping and toast the burritos before storing.
Can I bake chicken burrito wrap instead of pan-toasting?
Yes—bake at 375°F for 10–12 minutes until lightly crisp.
Can I use a different dressing?
Sure! Chipotle mayo, avocado dressing, or a spicy yogurt dip would work great.
Whether you’re meal prepping for the week, making a cozy lunch at home, or packing up something delicious for your kids’ lunchboxes, these Chicken Burrito Wraps are guaranteed to please.
They’re creamy, savory, colorful, and comforting—everything a wrap should be. Bonus? They toast up to golden perfection and store beautifully for later. It’s comfort food with a handheld twist.
Have you tried this recipe? Share your wrap magic and tag @recipesgenerators —we’d love to see your lunch creations!
