Crispy Chicken Pepper Wraps (Printable Version)
# What You'll Need:
→ Chicken & Veggies
01 -
Salt and pepper to your liking
02 -
0.5 red onion, sliced up
03 -
1 green bell pepper, cut into strips
04 -
1 yellow bell pepper, sliced thin
05 -
1 red bell pepper, cut in strips
06 -
1 tablespoon of olive oil
07 -
2 big chicken breasts, cooked and pulled apart
→ Ranch Mix & Wraps
08 -
Spray oil or butter for toasting
09 -
1 tablespoon cilantro, chopped up (if you want)
10 -
4 large tortillas, flour
11 -
100 grams cheddar, shredded
12 -
120 grams sour cream
13 -
1 pack ranch dry seasoning
# Steps to Follow:
01 -
If you like, sprinkle cilantro on your wraps and enjoy them while they're hot.
02 -
Get your pan hot and slick it up with spray or butter. Place the wrapped burritos seam side down first and cook for a few minutes per side so they’re crispy and golden.
03 -
Spread the coated chicken, peppers and onions, and cheese down the middle of each tortilla. Tuck in the sides as you roll it up so nothing falls out.
04 -
Zap the tortillas in a microwave or warm them in a pan for a bit. This makes them easier to fold without cracking.
05 -
Toss the shredded chicken into the creamy ranch in your big bowl so every piece is covered evenly.
06 -
In a bowl, stir ranch seasoning into the sour cream until it's totally blended and nice and smooth.
07 -
Heat the olive oil in your biggest pan on medium. Drop in onions and all the sliced peppers. Let them cook for about 5 to 7 minutes till soft with a bit of char, adding salt and pepper whenever you want.
# Additional Tips:
01 -
Getting the tortillas warm stops them from ripping and helps you wrap them up nice and neat.
02 -
Letting the chicken sit with the ranch a bit gives it even better flavor.