Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, sliced into 1-inch strips
- 1 cup Panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 large bell peppers (red and yellow), thinly sliced
- 8 large flour tortillas (burrito size)
- 1/2 cup prepared Ranch dressing, plus extra for serving
- 1 tablespoon smoked paprika
- 1/4 cup high-heat cooking oil (e.g., canola or vegetable oil)
Instructions
- Step 1: Set up a breading station. Place flour in one shallow dish, a beaten egg in a second dish, and Panko breadcrumbs mixed with smoked paprika in a third. Coat each chicken strip first in flour, then egg, then Panko. Heat the cooking oil in a large skillet over medium-high heat.
- Step 2: Pan-fry the coated chicken strips in batches for 4-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Remove the crispy chicken and place it on a paper towel-lined plate to drain excess oil.
- Step 3: Remove most of the remaining oil from the skillet. Add the sliced bell peppers and sauté over medium heat for 5-7 minutes until they are tender-crisp. Remove the peppers from the heat and combine them in a bowl with the crispy chicken strips.
- Step 4: To assemble, lay out a tortilla and spoon a generous portion of the chicken and pepper mixture down the center. Drizzle 1-2 tablespoons of the prepared Ranch dressing over the filling.
- Step 5: Fold the sides of the tortilla inward, then tightly roll the burrito from the bottom up. For extra crispness, briefly heat the rolled burritos seam-side down in a dry skillet for 1 minute before serving.
Notes
- Store the chicken and peppers mixture separately from the tortillas and Ranch dressing to prevent the crispy breading from becoming soggy overnight.
- Reheat leftover burritos in a 350°F oven or air fryer for 8-10 minutes to revive the chicken's crispiness and warm the filling evenly.
- For the crispiest coating, freeze the coated chicken strips for 10 minutes before frying; this sets the breading and helps them hold their structure in the hot oil.
- Enhance the flavor profile by serving the burritos alongside a lime wedge and a side of fresh avocado crema to contrast the rich Ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American