Chicken Avocado Ranch Burritos
Delicious and easy-to-make burritos filled with tender chicken, creamy avocado, fresh vegetables, and zesty ranch dressing, perfect for busy weeknights.
Ingredients
Chicken Preparation
- 2 large chicken breasts Ensure the chicken is boneless and skinless.
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Burrito Components
- 1/2 cup ranch dressing
- 1/2 cup sour cream
- 2 medium avocados Mashed for filling.
- 1 tablespoon lime juice To prevent avocados from browning.
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup tomatoes, diced
- 1/4 cup cilantro, chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Drizzle olive oil over the chicken breasts and rub it evenly.
- Sprinkle garlic powder, onion powder, paprika, ground cumin, salt, and black pepper onto the chicken breasts and massage the seasoning in.
- Place the chicken on a lined baking sheet.
- Bake the chicken for 20-25 minutes, until it reaches an internal temperature of 165°F (74°C).
Mixing Fillings
- While the chicken is baking, mash the avocados with lime juice in a bowl.
- In another bowl, mix the ranch dressing and sour cream together until smooth.
- Once the chicken is done, let it rest for a few minutes before shredding.
Assembling Burritos
- Warm the tortillas in the microwave or on a skillet.
- Spread the ranch and sour cream mixture on each tortilla.
- Evenly distribute the shredded chicken, then add mashed avocado, cheddar, mozzarella, lettuce, tomatoes, and cilantro.
- Fold in the sides and roll tightly to form a burrito.
- If desired, crisp up the burrito on a skillet over medium heat.
- Serve warm with extra ranch dressing on the side.
Notes
These burritos store well in airtight containers. They can be frozen for 2-3 months. Reheat in the oven or skillet for the best texture.