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Bell Pepper Nachos

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A quick and satisfying burrito sandwich packed with juicy ranch-marinated chicken, creamy avocado, melted mozzarella, and fresh herbs, all wrapped in a crispy golden tortilla.

Ingredients

1 pound boneless skinless chicken breasts, diced

½ cup ranch dressing, divided

1 teaspoon ground cumin

1 tablespoon olive oil

4 large burrito-size flour tortillas

2 avocados, diced

1 cup shredded mozzarella cheese

½ bunch fresh parsley, chopped

½ bunch green onions, sliced

Instructions

  1. In a bowl, combine diced chicken with ¼ cup ranch dressing and ground cumin. Mix well and marinate at room temperature for 20 minutes.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add marinated chicken in a single layer and cook, stirring occasionally, until browned and fully cooked (internal temperature 165°F).
  4. Lay tortillas flat and evenly divide the cooked chicken among them.
  5. Top with diced avocado, shredded mozzarella, parsley, and green onions. Drizzle with remaining ranch dressing if desired.
  6. Fold in the sides of each tortilla and roll tightly into burritos.
  7. Place burritos seam-side down in a preheated skillet over medium-low heat. Cook 3–4 minutes per side until golden brown and crispy.
  8. Slice and serve warm.

Notes

  • Add jalapeños or hot sauce for extra heat.
  • Swap mozzarella for cheddar, Monterey Jack, or pepper jack for different flavors.
  • Use whole wheat or low-carb tortillas for a lighter option.
  • Avoid freezing with avocado; add fresh avocado after reheating.
  • Reheat in a skillet or oven for best crisp texture.

Nutrition

Find it online: https://recipesbyjanet.com/bell-pepper-nachos/