Description
Creamy avocado meets juicy chicken in these irresistible ranch-loaded burritos. One bite and they’ll become your new weeknight obsession.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded (about 2 medium breasts or 12 oz)
- 2 ripe avocados, diced (about 1 cup)
- 4 large flour tortillas (10-inch diameter)
- 1/2 cup ranch dressing (store-bought or homemade)
- 1 cup shredded Monterey jack or cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 cup shredded lettuce (romaine or iceberg)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional: 1/4 cup sour cream
- Optional: 1 lime, cut into wedges
Instructions
- Heat olive oil in a skillet over medium heat. Add shredded chicken, garlic powder, cumin, and chili powder. Cook for 2-3 minutes until heated through and spices are fragrant.
- In a medium bowl, gently mix diced avocados with 2 tablespoons ranch dressing, a squeeze of lime juice, and a pinch of salt.
- Warm tortillas in a dry skillet for 30 seconds per side or microwave between damp paper towels for 20 seconds.
- Lay a warmed tortilla flat and spread 1 tablespoon ranch dressing in the center, leaving a 2-inch border.
- Layer about 1/2 cup seasoned chicken, 1/4 cup avocado mixture, 1/4 cup cheese, and small amounts of tomatoes, lettuce, red onion, and cilantro.
- Fold the sides of the tortilla inward, then fold the bottom up and over the filling, tucking it under as you roll upward until sealed.
- Optional: Toast the wrapped burritos in a lightly greased skillet for 1-2 minutes per side until golden and crispy.
- Serve immediately with additional ranch dressing, lime wedges, or sour cream for dipping.