Chicken Bell Pepper Wraps (Printable Version)
Tender chicken and sweet peppers wrapped in crispy tortillas for a fast, flavorful dinner option.
# Ingredients:
→ Protein
01 -
Cooked shredded chicken (approx. 250 g)
→ Vegetables
02 -
Mixed bell peppers, sliced (150 g)
03 -
Onion, sliced (1 medium, approx. 100 g)
→ Dairy & Sauces
04 -
Ranch seasoning packet (dry mix, 30 g)
05 -
Sour cream (60 g)
06 -
Shredded cheese (60 g)
→ Breads & Oils
07 -
Flour tortillas (2 large, approx. 25 cm diameter)
08 -
Olive oil (15 ml)
# Steps:
01 -
Heat olive oil in a large skillet over medium-high heat. Add sliced bell peppers and onions. Allow them to cook undisturbed for 2 minutes to develop golden edges, then stir occasionally until softened but maintaining shape, about 7–8 minutes.
02 -
Combine ranch seasoning with sour cream in a bowl until smooth. Let rest for 5 to 10 minutes to meld flavors.
03 -
Toss shredded cooked chicken with the ranch sauce until evenly coated. Adjust seasoning with salt and pepper if necessary.
04 -
Heat tortillas individually in a dry pan for about 10 seconds per side, or microwave wrapped in a damp paper towel for 15 seconds to enhance pliability.
05 -
Lay one warm tortilla flat. Layer ranch-coated chicken on the bottom third, add sautéed peppers and onions, then sprinkle with shredded cheese. Avoid overfilling for manageable rolling.
06 -
Fold the bottom edge over the filling, fold sides inward, and roll upwards tightly to seal naturally with the warm tortilla.
07 -
In a clean skillet lightly oiled or sprayed, place wraps seam-side down over medium heat. Cook for about 3 minutes, then flip and repeat to crisp all sides to golden brown.
# Notes:
01 -
Allow the ranch sauce to rest to deepen flavor. Warm tortillas properly to prevent cracking. Avoid overfilling wraps to ensure easy rolling and prevent mess.
02 -
Prepare filling a day ahead and store separately for convenience; assemble just before grilling to maintain crisp tortillas.