Description
These Crispy Chicken Bell Pepper Ranch Burritos marry crunchy, seasoned chicken with vibrant bell peppers and creamy ranch for a flavor-packed handheld meal. Perfect for busy weeknights or weekend gatherings, they’re easy to assemble and sure to impress with their satisfying crunch and zesty ranch finish.
Ingredients
For the Crispy Chicken
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2 boneless, skinless chicken breasts (≈1 lb)
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¾ cup buttermilk
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1 tsp hot sauce (optional)
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1 cup panko breadcrumbs
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½ cup all-purpose flour
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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Salt & pepper, to taste
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2 tbsp vegetable oil (for frying)
For the Bell Pepper Filling
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1 tbsp olive oil
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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½ medium red onion, thinly sliced
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½ tsp chili powder
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Salt & pepper, to taste
For the Ranch Sauce
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½ cup mayonnaise
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¼ cup sour cream
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1 tbsp buttermilk (or milk)
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1 tsp dried parsley
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½ tsp dried dill
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¼ tsp garlic powder
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¼ tsp onion powder
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Salt & pepper, to taste
For Assembly
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4 large flour tortillas (10–12-inch)
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1 cup shredded Monterey Jack or cheddar cheese
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1 cup shredded iceberg lettuce (optional)
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Fresh cilantro leaves, for garnish (optional)
Instructions
1️⃣ Marinate the chicken:
In a bowl, whisk together buttermilk, hot sauce, and a pinch of salt and pepper. Add chicken breasts, turning to coat. Cover and refrigerate for at least 20 minutes (or up to 2 hours).
2️⃣ Bread the chicken:
In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, and pepper. In a second dish, spread out panko breadcrumbs. Remove chicken from marinade, let excess drip off, dredge in the flour mixture, then press into panko to coat evenly.
3️⃣ Fry the chicken:
Heat vegetable oil in a large skillet over medium-high heat. Once shimmering, add chicken and fry 4–5 minutes per side, until golden brown and cooked through (internal temp 165 °F/74 °C). Transfer to a paper-towel–lined plate and let rest 5 minutes; then slice into strips.
4️⃣ Sauté the peppers:
In the same skillet, add olive oil over medium heat. Add bell peppers and onion, sprinkle with chili powder, salt, and pepper. Cook, stirring occasionally, until peppers are just tender, 4–5 minutes. Remove from heat.
5️⃣ Make the ranch sauce:
Whisk together mayonnaise, sour cream, buttermilk, parsley, dill, garlic powder, onion powder, salt, and pepper in a small bowl. Adjust consistency with more milk if desired.
6️⃣ Warm the tortillas:
Gently warm each tortilla in a dry skillet or microwave (10 sec) to make them pliable.
7️⃣ Assemble the burritos:
Lay a tortilla flat. Spoon ¼ of the ranch sauce down the center. Top with a handful of shredded cheese, sliced crispy chicken, sautéed peppers & onions, and lettuce if using. Drizzle more ranch on top. Fold in the sides, then roll up tightly from the bottom.
8️⃣ Crisp the burritos (optional):
Return skillet to medium heat. Place burrito seam-side down and cook 1–2 minutes per side until tortilla is golden and crisp. Repeat for remaining burritos.
9️⃣ Serve:
Slice burritos in half on the diagonal, garnish with cilantro, and serve with extra ranch for dipping.
Notes
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Buttermilk Substitute: Stir 1 Tbsp lemon juice or vinegar into ½ cup milk; let sit 5 minutes.
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Spice it Up: Add a pinch of cayenne to the flour mix or use pepper jack cheese for extra heat.
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Make-Ahead: Marinate chicken and slice bell peppers up to 2 hours ahead.
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Air-Fryer Option: Cook breaded chicken at 400 °F for 12–15 min, flipping halfway.
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Vegetarian Swap: Replace chicken with crispy breaded tofu strips and use vegan mayo/sour cream.
- Prep Time: 20 min
- Cook Time: 25 min