Chicken and Avocado Ranch Burritos

These move with simply fifteen min prep! you'll be able to conjointly create this previous time and bake right before serving. SO EASY!

Chicken and Avocado Ranch Burritos

Living in Los Angeles  for the last sixteen years, it’s no surprise that I like an honest dish. And once I say an honest dish, I mean one amongst those burritos from a street marketer – those wherever they pile on the cheese, the cream and also the avocado.

So that’s specifically what we've got here – sparsely. Except let’s pile on the avocado and Ranch dressing whereas we’re at it. You mostly would like an honest dose of Ranch dressing during a dish, right?

And since it’s legal holiday and every one, plow ahead and serve this up with a pitcher of margaritas.

Chicken and Avocado Ranch Burritos

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks*
  • 1 (1.25-ounce) package taco seasoning
  • 1 cup shredded mozzarella cheese
  • 1/4 cup sour cream
  • 1/4 cup Ranch dressing
  • 1/4 cup chopped fresh cilantro leaves
  • 1 tablespoon olive oil
  • 4 burrito-size flour tortillas, 10 inches each
  • 2 avocados, halved, peeled, seeded and diced

  1. Heat olive oil in a large skillet over medium heat. Season chicken thighs with taco seasoning. Add chicken to the skillet and cook until golden, about 3-4 minutes; set aside.
  2. Heat tortillas according to package instructions.
  3. Working one at a time, place chicken, avocado, cheese, sour cream, Ranch and cilantro in the center of each tortilla. Bring the bottom edge of the tortilla tightly over the filling, folding in the sides. Continue rolling until the top of the tortilla is reached. Repeat with remaining tortillas.
  4. Heat a grill pan over medium high heat. Add burritos and cook, pressing gently with a spatula, about 3-4 minutes per side, or until golden brown and the cheese has melted.*
  5. Serve immediately.

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