Chicken Bell Pepper Burritos

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When I want something filling that doesn’t take a lot of thinking, these Chicken Bell Pepper Burritos are usually where I land. They’ve got that balance of grilled chicken, melty cheese, and warm tortillas that just feels steady and familiar at the end of a long day. Nothing fancy, just solid, reliable flavor that makes everyone at the table relax a little.

I first leaned on this recipe after a stretch of travel, when I was craving something that tasted like home but still had some of the brightness and spice I love from Mexican street food. The chipotle-lime chicken, soft peppers, and simple cilantro lime rice hit that spot. It’s the kind of meal you can pull together with basic ingredients, but it still feels like you put in real effort.

What I like most is how adaptable it is. You can grill outside, use a stovetop pan, or a flat top if you have one. You can pile in extra peppers, dial up the chipotle, or keep things mild if that’s what your crowd prefers. The ranch drizzle sounds casual, but it ties everything together and cools off the heat from the chipotle and pepper jack. If you want a burrito that’s comforting, easy to customize, and still interesting enough to make on repeat, this one earns its spot.

Why You’ll Love Chicken Bell Pepper Burritos

These Chicken Bell Pepper Burritos give you a satisfying, all-in-one meal with minimal fuss. Marinated grilled chicken, colorful sautéed peppers, and cilantro lime rice all get wrapped in a warm tortilla, then finished with pepper jack cheese and a cool ranch drizzle. They’re ideal for weeknights, easy to scale for a crowd, and perfect for anyone who loves big flavor with simple prep.

What You’ll Need

• 1 pound chicken tenders

For the marinade:

• 2 tablespoons avocado oil, plus extra for cooking the bell peppers
• 1 teaspoon dried ground chipotle chili pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• Juice of 1 lime

For the burritos:

• 2 cups cooked cilantro lime rice
• 4 bell peppers, assorted colors, cut into strips
• 2 tomatoes, diced
• 2 cups shredded pepper jack cheese
• 1 cup ranch dressing
• 8 burrito-size flour tortillas

Prep & Assemble

1. In a large zip-top bag or shallow container, combine avocado oil, chipotle chili pepper, cumin, garlic salt, and lime juice. Stir or shake gently to mix. Add the chicken tenders and turn them so they’re evenly coated. Press out excess air, seal, and refrigerate for at least 30 minutes and up to 24 hours. The chicken should be fully coated but not swimming in liquid.
2. Preheat your grill to medium heat, about 400°F (200°C). Remove the chicken from the marinade with tongs, letting extra marinade drip off, and discard any leftover marinade. Grill the chicken, turning once, until it reaches an internal temperature of 165°F and the outside has light grill marks. This usually takes 6–10 minutes depending on thickness. Let rest a few minutes, then dice into small bite-size pieces.
3. While the chicken cooks, heat a drizzle of avocado oil on a flat top grill or in a cast iron skillet over medium-high heat. Add the bell pepper strips and cook, stirring occasionally, until they’re softened and slightly charred at the edges, about 6–8 minutes. They should be tender but not mushy.
4. Warm the tortillas in a tortilla warmer or on a microwave-safe plate, covered, for 30–60 seconds until soft and flexible. Working with one tortilla at a time, place it on a flat surface. Spoon some cilantro lime rice down the center, then add diced chicken, a few strips of bell pepper, a handful of pepper jack cheese, and some diced tomatoes.
5. To roll, fold in the sides of the tortilla, then pull the bottom edge up and over the filling, tucking it in snugly, and roll forward to seal. If the tortilla is hard to close or tearing, remove a bit of filling so it can wrap tightly.
6. For a toasted finish, place the wrapped burritos seam-side down in a dry skillet or on the flat top over medium heat. Cook 1–2 minutes per side until the tortilla is crisp and golden brown. This helps seal the burrito and adds a nice crunch.
7. Transfer to a cutting board, slice each burrito in half if you like, and serve with 1–2 tablespoons of ranch dressing drizzled on top or on the side for dipping.

Marinating the Chicken

The chipotle-lime marinade is what gives these Chicken Bell Pepper Burritos a deep, smoky base without a lot of effort. Aim for at least 30 minutes of marinating time so the spices and lime can penetrate the chicken surface. For the best texture, don’t go past 24 hours, or the acid from the lime can start to make the chicken a bit mealy. Make sure the chicken is in a relatively even layer in the bag so each piece is coated; if it’s stacked too tightly, rotate the bag once or twice during marinating. If you’re short on time, even a 15-minute rest at room temperature in the marinade while the grill heats will still add good flavor. Patting the chicken lightly with paper towels before grilling helps avoid flare-ups and promotes better browning.

Best Peppers to Use

Using a mix of bell pepper colors makes a real difference in both flavor and appearance. Red and yellow bells are sweeter and soften into a nice, mellow bite, while green bells stay a little more grassy and firm. For a well-balanced burrito, I like two sweeter peppers (red, yellow, or orange) and two green. Cut them into uniform strips so they cook evenly and don’t poke through the tortillas. If you want a bit more heat, you can add a sliced poblano or a small amount of jalapeño to the pan, but keep bell peppers as the base so the filling doesn’t get too spicy. A quick high-heat sauté is key—you want some char on the edges without steaming the peppers until they’re limp.

Toasting for Extra Crunch

That last step of toasting the burrito is optional, but it turns a good wrap into something that feels more finished. Toasting helps the tortilla seal at the seam, melts the pepper jack cheese, and adds a crisp layer that holds up better if you’re on the go. Use a dry skillet over medium heat; if it’s too hot, the tortilla will burn before the inside warms through. Place the burrito seam-side down first, pressing gently with a spatula so it makes full contact with the pan. Flip once the underside is golden and lightly crisp. Pull it off the heat as soon as both sides are spotty and golden—you’re aiming for flexible crunch, not cracker-like hardness, so it’s still easy to bite into.

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Chicken Bell Pepper Burritos

Grilled, marinated chicken tucked into warm flour tortillas with cilantro-lime rice, sautéed bell peppers, pepper jack cheese and a drizzle of ranch—quick, flavorful burritos perfect for weeknight dinners or meal prep.

Pin for Later Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 6 servings

Equipment

• Grill
• Cast iron skillet or griddle
• Microwave
• Tongs
• Knife and cutting board

Ingredients

  

• 1 pound chicken tenders

Marinade Ingredients:

• 2 tablespoons avocado oil plus more for cooking bell peppers
• 1 teaspoon ground chipotle chili pepper dried
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 1 lime lime juiced

Burrito Fillings:

• 2 cups cilantro lime rice
• 4 bell peppers various colors, cut into strips
• 2 tomatoes diced
• 2 cups pepper jack cheese shredded
• 1 cup ranch dressing
• 8 burrito-size flour tortillas

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Instructions

 

Marinate and Grill Chicken

• Combine the avocado oil, chipotle, cumin, garlic salt and lime juice in a resealable bag or bowl. Add the chicken tenders and toss to coat. Seal and refrigerate; marinate up to 24 hours.
• Heat the grill to medium (about 400°F). Remove the chicken from the marinade, discard any leftover marinade, and grill the tenders, turning once, until they reach 165°F internally. Transfer to a board and dice into bite-sized pieces.

Cook Peppers

• While the chicken cooks (or after), heat a drizzle of avocado oil on a flat top, griddle or cast-iron skillet. Add the bell pepper strips and sauté until tender and slightly charred.

Assemble Burritos

• Warm the tortillas in a microwave or tortilla warmer for 30–60 seconds so they’re pliable.
• Place a warmed tortilla on a flat surface. Spoon a couple tablespoons of cilantro-lime rice into the center, add diced grilled chicken, a few strips of sautéed peppers, a handful of shredded pepper jack and some diced tomato.
• Fold the sides in, lift the bottom over the filling and roll tightly to enclose. If the tortilla is too full, remove a bit of filling before rolling.

Finish and Serve

• Optional: Toast the burrito on a dry skillet or griddle over medium heat until the exterior is golden and crisp to seal and add crunch.
• Slice each burrito in half and serve with ranch dressing for drizzling or dipping (about 1–2 tablespoons per serving).