Chicken Avocado Ranch Burritos with Creamy Ranch and Avocado (Print version)
Juicy chicken, ripe avocado, creamy ranch, and melted cheese wrapped in tortillas and toasted until crisp.
# Ingredients:
For the chicken
01 -
1 1/4 lb (565 g) boneless skinless chicken breasts
02 -
1 1/2 tablespoons taco seasoning
03 -
1 tablespoon olive oil
04 -
1 tablespoon fresh lime juice
05 -
1/2 teaspoon kosher salt, or to taste
For the creamy ranch
06 -
1/2 cup (120 ml) ranch dressing
07 -
1/4 cup (60 g) sour cream
08 -
1 tablespoon fresh lime juice
09 -
2 tablespoons chopped fresh cilantro
For the burritos
10 -
4 large burrito-size flour tortillas
11 -
1 cup (115 g) shredded Monterey Jack cheese
12 -
1 large ripe avocado, sliced or diced
13 -
2 tablespoons chopped fresh cilantro
14 -
1 teaspoon olive oil, for toasting
# Instructions:
01 -
Slice the chicken breasts in half horizontally if they are thick. Toss with taco seasoning, olive oil, lime juice, and salt until evenly coated.
02 -
Heat a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, or until browned and the thickest part reaches 165°F. Rest for 5 minutes, then slice thin.
03 -
Stir together ranch dressing, sour cream, lime juice, and cilantro until smooth and thick.
04 -
Warm the tortillas until pliable. Add cheese, sliced chicken, avocado, creamy ranch, and cilantro down the center of each tortilla.
05 -
Fold in the sides, then roll tightly from the bottom to form sealed burritos.
06 -
Brush a skillet lightly with olive oil. Toast the burritos seam side down over medium heat for 2-3 minutes per side, until golden and crisp. Serve warm.
# Good to know:
01 -
Best served right after toasting while the tortilla is crisp.
02 -
Cooked chicken and ranch sauce can be made up to 2 days ahead.
03 -
Add rice or black beans for a larger burrito.