Easy Chicken Bell Pepper Burritos

When I made these Easy Chicken Bell Pepper Burritos, the kitchen smelled warm and colorful from the sizzling peppers.
The chicken turned juicy, and the melted cheese tied it all together perfectly.
I remember rolling them up and thinking how simple and satisfying they were.

These burritos are fresh, flavorful, and full of cozy Tex-Mex comfort.
They’re perfect for lunch, dinner, or meal prep days.

Let’s wrap them up together—you’ll love how easy and delicious they turn out.

Why You’ll Love This Recipe

• Simple and Quick: Ready in under 40 minutes with straightforward steps.
• Colorful and Nutritious: Red and yellow bell peppers add vitamins, crunch, and beautiful color.
• Family-Friendly: Kids and adults enjoy the mild, savory flavors.
• Budget-Friendly: Uses affordable, everyday ingredients you likely have on hand.
• Great for Meal Prep: Make a batch on Sunday for easy lunches all week.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Servings: This recipe makes 6 large burritos. Adjust the amounts if you need more or fewer servings.

Difficulty: Easy. Perfect for beginners and anyone looking for a no-fuss dinner.

Required Kitchen Tools

• Large skillet or frying pan
• Cutting board and sharp knife
• Measuring cups and spoons
• Mixing bowl
• Spatula or wooden spoon
• Pot for cooking rice (or rice cooker)

Ingredients

These chicken and bell pepper burritos come together with simple ingredients that pack big flavor without being complicated.

The chicken gets seasoned with warming spices, while the bell peppers add sweetness and crunch. A drizzle of ranch dressing and melted cheese bring everything together. Here’s what you’ll need:

For the Chicken:

• 1 pound chicken breast, diced into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Burritos:

• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced into thin strips
• 2 cups cooked rice (white or brown)
• 6 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup ranch dressing
• Fresh cilantro, chopped (optional, for garnish)

Variations for Chicken Bell Pepper Burritos

• Add Black Beans: Stir in one can of drained black beans for extra protein and fiber.
• Switch the Cheese: Try pepper jack for a spicy kick or Monterey Jack for a milder option.
• Make It Spicy: Add diced jalapeños or a splash of hot sauce to the chicken.
• Use Different Peppers: Green bell peppers or poblano peppers work great too.
• Try Different Dressings: Swap ranch for sour cream, salsa, or avocado crema.
• Add Veggies: Include corn, onions, or tomatoes for more flavor and nutrition.

How to Make Easy Chicken Bell Pepper Burritos Step-by-Step Instructions

1. Cook the Rice

Start by cooking 2 cups of rice according to package directions. Set aside and keep warm.

2. Season and Cook the Chicken

In a mixing bowl, combine diced chicken breast with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Toss until the chicken is evenly coated.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F. Remove the chicken from the skillet and set aside.

3. Cook the Bell Peppers

In the same skillet, add the sliced red and yellow bell peppers. Cook for 4-5 minutes over medium heat, stirring occasionally, until the peppers are tender but still slightly crisp. Return the cooked chicken to the skillet and toss everything together. Remove from heat.

4. Warm the Tortillas

Warm the flour tortillas in the microwave for 20-30 seconds or heat them individually in a dry skillet for about 10 seconds per side. This makes them easier to fold and prevents cracking.

5. Assemble the Burritos

Lay a warm tortilla flat on a clean surface. Spoon about 1/3 cup of rice down the center of the tortilla. Top with a generous portion of the chicken and bell pepper mixture. Sprinkle with shredded cheddar cheese and drizzle with ranch dressing. Add fresh cilantro if using.

6. Roll the Burritos

Fold the sides of the tortilla inward, then roll from the bottom up, tucking tightly as you go. The filling should be snug inside. Repeat with remaining tortillas and filling.

7. Optional: Toast the Burritos

For a crispy exterior, place the rolled burritos seam-side down in a dry skillet over medium heat. Cook for 2-3 minutes on each side until golden brown and the cheese melts.

Serving and Decoration

Serve these burritos warm with your favorite toppings on the side. Try sour cream, guacamole, salsa, or extra cilantro. Add a side of tortilla chips, black beans, or a simple green salad to round out the meal. These burritos also taste great with a squeeze of fresh lime juice over the top.

For a fun presentation, slice the burritos in half diagonally to show off the colorful filling. Arrange them on a platter with small bowls of dipping sauces.

How to Serve Chicken Bell Pepper Burritos

These versatile burritos work for many occasions:

• Weeknight Dinner: Serve hot with a side salad or chips and salsa.
• Lunch on the Go: Wrap in foil and pack for school or work lunches.
• Game Day Food: Make a big batch and keep them warm in the oven for hungry guests.
• Meal Prep: Prepare several burritos, wrap individually, and freeze for quick future meals.
• Party Platter: Cut into thirds and serve as burrito bites with toothpicks.

Storing Chicken Bell Pepper Burritos

Refrigerator: Wrap assembled burritos individually in foil or plastic wrap. Store in the refrigerator for up to 3 days. Reheat in the microwave for 1-2 minutes or in a 350°F oven for 10-15 minutes.

Freezer: Wrap each burrito tightly in plastic wrap, then again in foil. Freeze for up to 2 months. To reheat, remove the plastic wrap and microwave in the foil for 3-4 minutes, flipping halfway through. Or bake frozen burritos at 350°F for 30-35 minutes.

Make-Ahead Tip: Prepare the chicken, peppers, and rice ahead of time. Store separately in the refrigerator for up to 3 days, then assemble and warm the burritos when ready to eat.

Tips and Tricks for Success

• Even Chicken Pieces: Cut the chicken into similar-sized pieces so everything cooks at the same rate.
• Don’t Overstuff: Too much filling makes the burritos hard to roll and messy to eat. Use about 1/2 cup of total filling per tortilla.
• Warm Your Tortillas: Cold tortillas crack when you roll them. Always warm them first.
• Drain Excess Liquid: If the chicken or peppers release too much liquid, drain it before assembling to prevent soggy burritos.
• Seal with Cheese: Sprinkling cheese near the edges helps seal the burrito when it melts.
• Use Leftovers: This recipe works great with leftover rotisserie chicken or any cooked chicken you have on hand.

Nutrition

Nutrition information is approximate and based on one burrito with standard ingredients.

Easy Chicken Bell Pepper Burritos FAQs