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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
Cook Time 15 minutes
Total Time 30 minutes
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).