Chicken Ranch Burritos
Tender chicken, sweet peppers, corn and rice come together with creamy ranch and melted cheddar in four generously filled burritos.
5 min
Prep
35 min
Cook
4
Serves
660
Calories
Macros · per serving
41g protein
64g carbs
26g fat
Ingredients
For 4 servings
- 500 g chicken breast
- 4 flour tortilla
- 85 g white rice
- 150 g bell pepper
- 100 g frozen sweetcorn
- 60 g cheddar cheese
- 80 g ranch dressing
- 10 ml olive oil
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 30 ml water
Instructions
- 1
Cook the white rice according to the package directions. Use four large, ready-to-eat flour tortillas, about 70 g each, at room temperature. Dice the bell pepper and grate the cheddar. Cut the raw boneless, skinless chicken breast into strips no thicker than 1 cm.
- 2
Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the chicken, bell pepper, garlic powder and salt. Cook uncovered for 7 minutes, stirring regularly, until a food thermometer inserted sideways into the thickest chicken pieces reads 165°F/74°C; continue cooking if necessary.
- 3
Break up the cooked white rice and add it to the same skillet with the frozen sweetcorn and exactly 30 ml water. Stir, cover and cook over medium heat for 3 minutes. Uncover and stir over medium-high heat for about 1 minute, until the filling reaches 165°F/74°C and no free liquid remains.
- 4
Turn off the heat. Stir the ranch dressing and cheddar into the hot filling for about 1 minute, until the cheese melts and the sauce coats the chicken and rice.
- 5
Divide all the filling between the four tortillas, placing it just below the center. Fold in the sides, then roll up tightly from the bottom. Serve immediately without further heating.
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