Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup cooked rice
- 4 large flour tortillas
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add sliced chicken seasoned with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Cook until golden brown (5–7 minutes).
- Sauté sliced bell peppers for 3–4 minutes until tender.
- Warm tortillas in another pan until soft.
- Assemble each tortilla by layering rice, chicken mixture, bell peppers, ranch dressing, and cheese.
- Roll tightly and toast seam-side down in the skillet until golden (optional).
- Serve garnished with fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg