Ingredients
2 cups cooked and shredded chicken (rotisserie works great)
1 red bell pepper, diced
1 green bell pepper, diced
1/2 small red onion, diced
1 packet ranch seasoning mix (about 1 oz)
1/2 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack or pepper jack cheese
4–6 large flour tortillas
1 tablespoon olive oil
Salt and pepper, to taste
Optional toppings: chopped cilantro, diced tomatoes, avocado, salsa
Instructions
Instructions:
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Sauté the Veggies:
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Heat olive oil in a large skillet over medium heat.
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Add bell peppers and onion. Sauté until tender, about 5–7 minutes.
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Season lightly with salt and pepper.
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Mix the Filling:
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In a large bowl, combine shredded chicken, sautéed veggies, ranch seasoning, sour cream, cheddar cheese, and Monterey Jack.
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Mix until everything is evenly coated.
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Assemble the Burritos:
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Warm tortillas slightly to make them pliable.
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Spoon the chicken mixture down the center of each tortilla.
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Roll up tightly, folding in the sides as you go.
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Toast the Burritos (Optional):
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Wipe the skillet clean and return to medium heat.
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Add burritos seam-side down and toast for 2–3 minutes per side until golden and crisp.
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Serve:
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Serve warm with optional toppings like avocado, cilantro, or salsa.
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