Step-by-Step Instructions
Sauté the Vegetables:
Heat olive oil in a large skillet over medium heat Add bell peppers and red onion Cook for about 5 to 7 minutes stirring occasionally until vegetables are softened and start to get a slight char Season with salt and pepper at the end to avoid drawing out too much moisture
Prepare the Ranch Sauce:
Combine sour cream and ranch seasoning in a medium mixing bowl Stir them together until you have a smooth even sauce with no streaks This simple sauce is what makes every bite tangy and irresistible
Coat the Chicken:
Toss the cooked shredded chicken into a large mixing bowl Pour the ranch sauce over the chicken and stir until every strand is coated This keeps the chicken super moist and flavorful and helps bind the filling
Warm the Tortillas:
Briefly warm the tortillas either wrapped in a damp paper towel in the microwave for 20 seconds or on a dry skillet one by one This step makes them more pliable so they do not tear during rolling
Assemble the Burritos:
Lay each tortilla flat Spoon an even portion of ranch coated chicken down the center Add a generous scoop of sautéed peppers and onions Sprinkle with cheddar cheese Roll the tortilla up tightly folding in the edges so the filling stays put
Grill the Burritos:
Heat a grill pan or clean skillet over medium high Spray lightly with cooking spray or melt a little butter Place burritos seam side down and cook for 2 to 3 minutes per side until the outside is crisp and golden brown The cheese should be melted and gooey inside
Finish and Serve:
Remove the burritos from the skillet Slice if desired and sprinkle with fresh cilantro Serve immediately and enjoy every crisp tangy bite
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