Creamy Chicken Bell Pepper Burritos for Weeknight Dinner
A flavorful and satisfying meal combining tender chicken, vibrant bell peppers, and a rich, creamy sauce wrapped in warm tortillas.
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 1 pound Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
- 2 medium Bell Peppers (1 red, 1 green) Sliced into strips.
- 1 medium Onion Diced finely.
- 2 cloves Garlic Minced.
- 1 cup Heavy Cream
- 1 cup Shredded Cheddar Cheese
- 4 large Flour Tortillas Warm slightly before filling.
- 2 tablespoons Olive Oil For sautéing.
Spices
- to taste Salt
- to taste Pepper
Instructions
- Cut the chicken into bite-sized pieces and season with salt, pepper, and any additional spices.
- Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and sauté for 5-7 minutes until cooked through.
- Remove the chicken and set aside. In the same skillet, sauté diced onions and minced garlic for 2 minutes until translucent.
- Add sliced bell peppers to the skillet and cook for an additional 3-4 minutes until slightly softened.
- Return the chicken to the skillet, pour in the heavy cream, and stir to combine. Simmer for 5-7 minutes.
- Stir in shredded cheddar cheese until melted and well combined. Adjust seasoning if needed.
- Assemble the burritos by spooning the filling into the center of each tortilla and rolling tightly.
- Optional: Heat assembled burritos in the skillet for 2 minutes on each side until golden brown.
- Slice burritos in half diagonally and serve warm.
Notes
Leftover burritos can be refrigerated for up to three days. Reheat thoroughly before serving.