Creamy Chicken & Bell Pepper Burrito Wraps
These creamy chicken burrito wraps are a comfort food classic. Packed with cheese, peppers, and ranch, they're perfect for lunchboxes or quick family meals!
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.
