Chicken Bell Pepper Burritos

Imagine a burrito that behaves like a housemate who actually pays rent: reliable, no drama, tastes amazing, and cleans up fast. If your weeknight strategy involves pretending you’ll order in and then actually cooking something halfway decent, these chicken bell pepper burritos are your backstage pass to not regretting dinner.

Why This Recipe Is Awesome

This recipe hits the sweet spot between “I care about flavor” and “I am not spending my evening chopping a forest.” Crisp bell peppers keep things bright and textural, while the chicken soaks up a quick spice mix that screams intentional cooking without needing a PhD in meal prep. It’s modular — you can use leftover chicken, a rotisserie bird, or raw chicken cut into quick-cooking strips. The whole thing comes together in one skillet for the filling and a five-minute finish to either sear or bake, so you’re not babysitting multiple pans or lines in the oven.

Ingredients You’ll Need

• 1 lb boneless skinless chicken breasts or thighs, diced (thighs = more forgiveness)
• 2 tablespoons olive oil or neutral oil
• 1 large red bell pepper, sliced
• 1 large green or yellow bell pepper, sliced
• 1 medium onion, thinly sliced (white, yellow, or sweet)
• 2 cloves garlic, minced (or 1 teaspoon jarred garlic)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (regular paprika works)
• 1/2 teaspoon chili powder or cayenne to taste
• Salt and black pepper, to taste
• 1 cup salsa or 1 can (14 oz) diced tomatoes, drained
• 1/2 cup canned black beans or optional — adds bulk and fiber
• 1 cup shredded cheddar or Monterey Jack
• 4–6 large flour tortillas (10–12 inch)
• Juice of 1 lime and a handful of cilantro, chopped (optional but excellent)
• Optional toppings: sour cream, sliced avocado, hot sauce, extra salsa
• Shortcut option: 2 cups shredded rotisserie chicken instead of raw chicken

Step-by-Step Instructions

1. Step 1

   Heat the oil in a large skillet over medium-high heat. Toss the diced chicken with cumin, smoked paprika, chili powder, salt, and pepper, then sear until golden and cooked through, about 5–7 minutes depending on size; remove and set aside. In the same skillet sauté the onion and bell peppers for 4–5 minutes until they soften and get a little char — add garlic for the last minute so it doesn’t burn. Return the chicken to the pan, stir in salsa (or drained tomatoes), beans if using, and simmer 2–3 minutes so the flavors marry; finish with lime juice and most of the cilantro, reserving a pinch for garnish.

2. Step 2

   Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds so they bend without cracking. Spoon the filling down the center, sprinkle with cheese, fold the sides, and roll tightly; if you want a crispy exterior, grill the burritos seam-side down in a skillet for 1–2 minutes on each side or bake at 375°F (190°C) for 8–10 minutes to melt the cheese and seal everything. Serve with your chosen toppings and the remaining cilantro — slice in half if you like to show off the colorful cross-section.

Common Mistakes to Avoid

Overcrowding the pan — don’t dump everything in at once or the chicken will steam instead of browning; work in batches if needed. Using cold tortillas straight from the fridge is a betrayal; they’ll crack when you roll. Over-saucing the filling makes burritos soggy fast; aim for a slightly saucy, not soupy, mixture. And if you skip the quick sear or bake at the end, the burrito will taste fine but miss the satisfying crunch and melted cheese that make leftovers feel like leftovers-later, not sad takeout.

Alternatives & Substitutions

Short on time? Use shredded rotisserie chicken, toss it with the spices in the hot skillet for a minute, then add the peppers and salsa — you’ll save almost all the cooking time. Vegetarian version: swap chicken for extra black beans, firm tofu crumbles, or roasted cauliflower florets; add a splash of soy sauce or liquid smoke if you miss that meaty depth. Dairy-free: omit the cheese or use a plant-based shred that melts, and add avocado for creaminess. Want lower carbs? Use large lettuce leaves, low-carb tortillas, or a bowl-style assembly over rice or quinoa. Personally, I think smoked paprika makes every decision better, but if you don’t have it, regular paprika plus a pinch of chipotle powder will play nicely.

FAQ

Question 1?

How long can I keep leftovers? Store assembled but untoasted burritos or just the filling in an airtight container in the fridge for up to 3–4 days. Reheat in a skillet or oven to keep the tortilla from getting gummy — microwave in a pinch, but plan to give it a quick sear afterwards.

Question 2?

Can I freeze these? Yes. Wrap cooled burritos individually in foil and freeze up to 2 months. Reheat from frozen in a 375°F (190°C) oven for about 20–25 minutes, or unwrap and microwave for a minute then finish in a skillet for a crisp exterior. Label the date; frozen dinner amnesia happens fast.

Question 3?

What’s the best cheese to use? Go with a melty, mild option like Monterey Jack, cheddar, or a Mexican blend — they melt quickly and add gooey satisfaction. If you want a bit of tang, stir in some queso fresco at the end or top with crumbled cotija after baking.

Final Thoughts

This recipe is stubbornly practical: bright peppers, simple spices, and adaptable protein that welcomes shortcuts. It’s the kind of dinner that rewards a little attention up front and then forgives you for everything else — late meetings, forgotten groceries, ambition levels that peak at “microwave.” Make a double batch of the filling, stash half in the fridge, and pretend meal prep was always part of your plan. If you ever want to glam it up, add pickled onions and a drizzle of chipotle crema; if you want to keep it lazy, rotisserie chicken + salsa = hero move. Now go roll something delicious.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.