Grilled Chicken Bell Pepper Wraps

These grilled chicken bell pepper wraps come together quickly in one pan with very little prep required. The natural sweetness of charred bell peppers combines with creamy ranch-coated chicken to create a filling that is both comforting and fresh. Wrapped in soft tortillas and grilled until golden and crisp these wraps are easy to make ahead and perfect for busy weeknights. Even picky eaters tend to enjoy them and cleanup is simple which makes this recipe a reliable go-to dinner option.

I first made these with bits of leftovers after a hectic day and they transformed what could have been a boring meal into something my whole family now requests regularly. My husband usually not a ranch fan now asks for these specifically which says a lot about how good they are.

Ingredients

• Cooked chicken: Use leftover rotisserie chicken if possible for easy prep and extra flavor
• Bell peppers: Select a mix of colors to add natural sweetness visual appeal and variety
• Ranch seasoning packet: Choose the kind meant for dressings to bring authentic ranch flavor without excess moisture
• Sour cream: Acts as a creamy binder to balance the spices and add richness
• Flour tortillas: Use sturdy yet pliable tortillas that crisp beautifully on the skillet when grilled
• Shredded cheese: Melts into the filling and adds a smooth cohesive texture
• Onion: Adds savory depth to complement the sweetness of the peppers
• Olive oil: Needed for sautéing the vegetables and to crisp up the wraps in the pan

Step-by-Step Instructions

Char the veggies:

Begin by heating a splash of olive oil in a large skillet over medium high heat. Add sliced bell peppers and onions letting them cook undisturbed for a few minutes until golden edges form. Stir occasionally continuing to cook until softened but still holding their shape, about seven to eight minutes.

Make the ranch sauce:

Combine the ranch seasoning packet with sour cream stirring well to incorporate. Let this mixture rest for five to ten minutes to meld the flavors which improves the overall taste.

Mix the chicken:

Shred or chop your cooked chicken and thoroughly toss it with the ranch sauce until coated evenly. Taste and season with salt and pepper as desired.

Warm the tortillas:

Heat each flour tortilla briefly either in a dry pan for about ten seconds per side or microwaved wrapped in a damp paper towel for fifteen seconds to make them pliable and easy to roll.

Assemble the burritos:

Lay the warmed tortilla flat and spoon the ranch chicken in the bottom third. Top with sautéed peppers and onions then finish with a generous sprinkle of shredded cheese. Avoid overfilling to make rolling easier.

Roll them up:

Fold the bottom of the tortilla over the filling then fold in each side and roll tightly upwards. The warmth helps the tortilla seal naturally.

Grill until golden:

In a clean skillet add a bit of oil or cooking spray and place each burrito seam side down over medium heat. Grill for about three minutes or until golden and crisp then flip to brown the other sides evenly.

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It took me a few tries before I found the right balance of filling. Stuffing them too full made a mess, but treating the filling like a guideline helped me perfect these wraps. Now I can make them quickly even when I am exhausted and still get big smiles at the table.

Storage Tips

Store cooked filling separately in airtight containers in the refrigerator for up to three days. Assemble the wraps just before grilling to keep tortillas from getting soggy. Leftover grilled wraps reheat best in a skillet or air fryer to regain crispness.

Ingredient Substitutions

If you want a smoky twist swap the ranch for chipotle seasoning. Use Greek yogurt instead of sour cream for a tangier lighter version. For a vegetarian alternative shredded jackfruit or cooked beans provide a similar texture and protein.

Serving Suggestions

Serve these wraps with fresh slaw tortilla chips and guacamole or a simple tomato cucumber salad for a fresh contrast. For gatherings set up a burrito bar letting guests customize their own wraps with toppings and extras.

Make Ahead Option

You can prepare the chicken and sautéed vegetables a day or two in advance and store separately. Assemble and grill only when ready to eat to prevent the tortillas from sogging. The ranch mixture tastes even better after resting.

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Pro Tips

• Using kitchen scissors helps to efficiently shred chicken evenly
• Properly warming tortillas prevents cracks and makes rolling easier
• Less filling ensures every bite holds together and keeps the wrap manageable

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken is perfect for this dish and helps speed up preparation. Just shred or chop it before tossing with the ranch seasoning.

→ What type of ranch seasoning works best?

Use the dry ranch seasoning packet, intended for dressings rather than dips, to achieve the right flavor and consistency when mixed with sour cream.

→ How can I prevent the tortillas from tearing?

Warm the tortillas briefly in a dry skillet or microwave them wrapped in a damp paper towel. This softens them and makes rolling easier without cracking.

→ Is it possible to prepare this dish ahead of time?

Yes, you can prep and store the filling separately for up to 3 days. Assemble and grill the wraps just before serving to keep tortillas crisp.

→ What sides complement these wraps well?

Fresh green salads, crunchy tortilla chips with salsa, or roasted vegetables provide balanced, refreshing contrasts to the rich filling.

→ Can I substitute ingredients for different flavors?

Definitely. Swap ranch for smoky chipotle sauce or use Greek yogurt instead of sour cream for a lighter tang. For a vegetarian twist, shredded jackfruit or beans work well as filling substitutes.