Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1 cup cooked rice
- 4 large flour tortillas
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Add sliced chicken and season with garlic powder, onion powder, smoked paprika, chili powder, salt, and pepper. Cook until golden brown (5-7 minutes).
- Add sliced bell peppers and sauté until tender (3-4 minutes).
- Warm tortillas until soft and pliable.
- Layer rice, chicken mixture, ranch dressing, and cheese onto each tortilla.
- Roll tortillas tightly and toast seam-side down in the skillet for a crispy finish.
- Garnish with chopped cilantro if desired before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg