Ingredients
Scale
- 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