Heat olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion, then cook for 5-7 minutes until they’re soft and slightly charred. Season with salt and pepper.
In a medium bowl, mix the sour cream and ranch seasoning together to create a creamy ranch sauce.
In a large mixing bowl, toss the shredded chicken with the ranch sauce until everything is evenly coated.
Warm the tortillas slightly in the microwave or on a dry skillet to make them easier to roll.
Lay out each tortilla and evenly divide the ranch chicken, sautéed peppers and onions, and cheddar cheese among them. Roll up tightly, folding in the sides to keep everything inside.
Heat a skillet or grill pan over medium-high heat and lightly coat with cooking spray or butter. Grill each burrito for 2-3 minutes per side until golden and crispy. Serve warm with cilantro if you like.
Notes
You can use rotisserie chicken to save time – just shred it and use about 3 cups worth.
Don’t overfill the burritos or they’ll be hard to roll and might burst when grilling.
For extra flavor, try adding a squeeze of lime juice to the ranch sauce.
Tools You’ll Need
Large skillet
Medium mixing bowl
Large mixing bowl
Grill pan or skillet for grilling
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
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