Description
A delicious and filling burrito packed with tender chicken, creamy avocado, and zesty ranch flavors. Perfect for a quick lunch or dinner!
Ingredients
Scale
For the Crust:
- For the chicken filling:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- For the avocado mixture:
- 2 ripe avocados, diced
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- Salt to taste
- For assembly:
- 4 large flour tortillas
- 1/2 cup ranch dressing
- 1 cup shredded lettuce
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced tomatoes
Instructions
1. Prepare the Crust:
- 1. Cook the chicken: Heat olive oil in a skillet over medium heat. Season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Cook for 6-7 minutes per side until fully cooked. Let rest for 5 minutes, then slice into thin strips.
- 2. Prepare the avocado mixture: In a bowl, combine diced avocados, lime juice, cilantro, red onion, and salt. Gently mix to combine.
- 3. Assemble the burritos: Warm the tortillas slightly to make them pliable. Spread 2 tablespoons of ranch dressing on each tortilla. Layer with shredded lettuce, sliced chicken, avocado mixture, shredded cheese, and diced tomatoes.
- 4. Fold the burritos: Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling.
- 5. Serve immediately or wrap in foil to keep warm. Optionally, heat in a skillet for 1-2 minutes per side to crisp the tortilla.
Notes
For extra flavor, try adding cooked bacon or swapping the ranch dressing for chipotle ranch. These burritos can also be made ahead and refrigerated for up to 2 days—just reheat before serving.