Prepare the filling: In a large mixing bowl, combine the cooked shredded chicken with the chopped bell peppers. If using multiple colors of bell pepper, such as red, green, or yellow, it adds both flavor and a vibrant look. Pour the ranch dressing over the top and toss gently until everything is evenly coated. The dressing adds creaminess and tang that complement the smoky chicken and sweet peppers.
Add the cheese: Stir in the shredded cheddar cheese while the chicken mixture is still slightly warm, allowing the cheese to begin melting and binding the filling. You should have a thick, creamy consistency that holds together when spooned. Season lightly with salt, pepper, or a touch of paprika if you’d like a bit of extra depth.
Warm the tortillas: Heat each tortilla for about 10–15 seconds per side in a dry skillet over medium heat or wrap them in a damp paper towel and microwave for about 30 seconds. Warming the tortillas makes them soft and pliable, preventing cracks when rolling the burritos.
Assemble the burritos: Spoon an even amount of the filling mixture into the center of each warm tortilla. Spread the filling in a line across the middle, leaving about 1–2 inches of space at the edges for folding. Fold in the sides of the tortilla, then roll tightly from the bottom up to fully enclose the filling. Press lightly to seal the edges.
