Description
These Chicken Bell Pepper Burritos are a vibrant, flavorful, and satisfying meal that’s both easy to prepare and full of delicious ingredients. With tender chicken, sautéed bell peppers, and a blend of spices, these burritos are a perfect way to enjoy a homemade, nutritious dinner.
Ingredients
2 large bell peppers (any color), sliced
1 lb (450g) boneless, skinless chicken breast, thinly sliced
1 tablespoon olive oil
1 small onion, sliced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper, to taste
1 cup cooked rice (optional)
1 cup black beans, drained and rinsed (optional)
4 large flour tortillas
1/2 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro, chopped (optional)
Salsa, sour cream, or guacamole for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced onion and minced garlic, sautéing for 3-4 minutes until softened.
- Add the thinly sliced chicken to the skillet, then sprinkle with cumin, smoked paprika, chili powder, salt, and pepper. Cook, stirring occasionally, for about 6-8 minutes, or until the chicken is cooked through and lightly browned.
- Add the sliced bell peppers to the skillet and cook for about 5 minutes, until they are tender but still crisp.
- If you’re using rice and black beans, stir them into the skillet and cook until everything is heated through. Remove from heat.
- Warm the tortillas in a dry skillet or microwave until they are soft and pliable.
- Divide the chicken and bell pepper mixture evenly among the tortillas. Top with shredded cheese and chopped cilantro.
- Roll up the tortillas tightly into burritos. Serve with salsa, sour cream, or guacamole on the side for an extra touch.
Notes
For a vegetarian option, skip the chicken and add more beans and vegetables like zucchini or mushrooms.
For extra spice, add diced jalapeños or more chili powder to the chicken mixture.
Swap flour tortillas for corn tortillas for a gluten-free version, or use whole wheat tortillas for a healthier option.
To make the burritos more filling, add extra rice or black beans.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat by wrapping in foil and baking at 350°F (175°C) for 10-15 minutes, or microwave for 1-2 minutes per burrito.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
