🥑 Introduction
When you’re craving a hearty, satisfying Tex-Mex dinner without the hassle, these Chicken Bell Pepper Burritos are your answer. Loaded with tender shredded chicken, sweet bell peppers, onions, melted cheese, and a blend of spices wrapped up in a warm tortilla, each bite delivers the perfect balance of comfort and zing
What sets this burrito apart is the fresh bell pepper medley. Red, yellow, and green peppers not only add gorgeous color but also bring subtle sweetness and crunch that beautifully complement the savory chicken.
🛒 Ingredients
Here’s what you’ll need to make 4 large burritos:
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 garlic cloves, minced
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- 4 large flour tortillas (10-inch)
- 1 ½ cups shredded Mexican blend cheese
- ½ cup sour cream (optional, for serving)
- ½ cup fresh cilantro, chopped (optional)
- Salsa or pico de gallo (for serving)
🔪 Step-by-Step Instructions
Step 1: Sauté the veggies
Heat olive oil in a skillet over medium heat. Add sliced onions and bell peppers. Cook for 6–8 minutes until softened and slightly charred. Stir in garlic and cook for 30 seconds.
Step 2: Season the chicken
Add the shredded chicken to the skillet. Sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Toss everything together and cook for another 3–4 minutes until warmed through.
Step 3: Assemble the burritos
Warm tortillas slightly (microwave for 20 seconds or heat on a dry skillet). Lay flat and spoon chicken-pepper mixture into the center. Top with cheese and roll up burrito-style, folding in the sides.
Step 4: Toast (optional but recommended)
Place burritos seam-side down in a skillet over medium heat. Toast for 1–2 minutes per side until golden brown and crisp.
Step 5: Serve
Slice in half and serve with sour cream, salsa, and a sprinkle of cilantro.
🔥 Tips for Success
- Use rotisserie chicken for speed and flavor.
- Don’t overfill the burritos, or they’ll be hard to roll.
- Add jalapeños or hot sauce for an extra kick.
- Toasting gives the burritos a perfect crunch – don’t skip it!
- Use foil wrap if you’re prepping them for a packed lunch.
🍽️ Serving Suggestions
Pair your Chicken Bell Pepper Burritos with:
- Mexican rice or cilantro lime rice
- Guacamole or creamy avocado salsa
- Black bean salad
- Tortilla chips & queso
They also make great party bites when cut into halves or thirds!
🧊 Storage & Reheating
- Refrigerator: Store wrapped burritos in foil or an airtight container for up to 3 days.
- Freezer: Freeze un-toasted burritos tightly wrapped for up to 2 months.
- To Reheat: Microwave for 1–2 minutes or reheat in a skillet to restore crispness.
❓ FAQ
Q: Can I make this vegetarian?
Yes! Swap the chicken for black beans or sautéed mushrooms.
Q: What type of cheese works best?
A Mexican blend is great, but cheddar, Monterey Jack, or even pepper jack work wonderfully.
Q: Can I use corn tortillas?
Corn tortillas don’t hold up as well for burritos. Stick with flour for structure and flexibility.
Q: How do I keep burritos from falling apart?
Don’t overfill, warm your tortillas before rolling, and always place seam-side down when cooking.
📝 Printable Recipe Card
Chicken Bell Pepper Burritos
A vibrant Tex-Mex meal with tender chicken, colorful peppers, and cheesy goodness all wrapped in a golden tortilla.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 burritos
- Cuisine: Tex-Mex
- Category: Dinner
- Method: Skillet
Chicken Bell Pepper Burritos – A Flavor-Packed Fiesta in Every Bite
These Chicken Bell Pepper Burritos are the perfect combination of Tex-Mex flavor and quick weeknight comfort. Juicy chicken, sautéed bell peppers, cheese, and spices all wrapped in a crispy toasted tortilla.
- Total Time: 30 minutes
- Yield: 4 burritos 1x
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 garlic cloves, minced
- 2 cups shredded cooked chicken
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 4 large flour tortillas (10-inch)
- 1 1/2 cups shredded Mexican blend cheese
- Sour cream, salsa, and cilantro for serving (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add onions and bell peppers and cook for 6–8 minutes until soft and slightly charred.
- Add garlic and cook for 30 seconds, then stir in shredded chicken.
- Season with chili powder, paprika, cumin, salt, and pepper. Cook until well combined and heated through.
- Warm tortillas, then fill with chicken-pepper mixture and cheese. Roll tightly into burritos.
- Toast in a dry skillet on both sides until golden and crisp.
- Serve hot with optional toppings like sour cream, salsa, and chopped cilantro.
Notes
- Don’t overfill the tortillas for easier rolling.
- Use rotisserie chicken for convenience.
- Toast burritos for added texture and crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex
