Description
Crispy Chicken Bell Pepper Ranch Burritos combine tender, crispy-coated chicken strips with fresh bell peppers and creamy ranch dressing, all wrapped in soft flour tortillas. This quick and easy recipe delivers bold flavors and satisfying crunch, making it perfect for busy weeknights, casual gatherings, or a delicious family meal.
Ingredients
Scale
Protein and Coating
- 2 chicken breasts, cut into thin strips
- 2 eggs, whisked
- 1 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Vegetables and Wrap
- 2 bell peppers, sliced into thin strips
- 4 flour tortillas, warmed
- 1 tbsp olive oil (for sautéing and frying)
Dairy and Condiments
- 1/2 cup ranch dressing
- 1/2 cup shredded cheddar cheese
Instructions
- Prepare the Chicken: Cut the chicken breasts into thin strips. Whisk eggs in one bowl to create an egg wash. In another bowl, combine panko breadcrumbs with paprika, garlic powder, salt, and pepper. Dip each chicken strip into the egg wash, then coat thoroughly with the seasoned breadcrumbs.
- Cook the Chicken: Heat a skillet over medium heat with a drizzle of oil. Fry the coated chicken strips until golden brown and cooked through, about 4 minutes per side. Once cooked, set aside on paper towels to drain excess oil.
- Sauté the Bell Peppers: Slice the bell peppers into thin strips and sauté them in a bit of olive oil until tender-crisp, about 3-4 minutes. This preserves their natural sweetness and crunch.
- Assemble the Burritos: Warm your flour tortillas to make them pliable. Spread a generous layer of ranch dressing on each tortilla. Add a handful of shredded cheddar cheese, followed by crispy chicken strips and sautéed bell peppers. Roll tightly, folding in the edges to secure all the fillings.
- Optional – Crisp the Burritos: For an extra crispy exterior, lightly brush the outside of the burritos with oil and pan-fry them for 1-2 minutes on each side until golden and crisp.
Notes
- Slice chicken strips evenly for consistent cooking.
- Pat chicken dry before coating to ensure the coating sticks well.
- Cook chicken in batches to avoid overcrowding the pan and maintain crispiness.
- Warm tortillas before assembly to prevent cracking.
- Use fresh bell peppers for vibrant flavor and crunch.
- To keep burritos from getting soggy, avoid overfilling and consider pan-frying after assembly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Frying and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 115 mg