Chicken Avocado Ranch Burritos
Delicious and satisfying burritos filled with tender chicken, creamy avocado, and zesty ranch dressing - perfect for a quick meal or meal prepping!
Ingredients
For the Chicken
- 2 large chicken breasts Use boneless, skinless chicken breasts.
- 1 tablespoon olive oil For drizzling over the chicken.
- 1 teaspoon garlic powder For seasoning.
- 1 teaspoon onion powder For seasoning.
- 1 teaspoon paprika For seasoning.
- 1 teaspoon ground cumin For seasoning.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
For the Burrito Assembly
- 1/2 cup ranch dressing
- 1/2 cup sour cream
- 2 medium avocados Halved and pitted.
- 1 tablespoon lime juice To prevent browning of avocados.
- 1/2 cup shredded cheddar cheese For topping.
- 1/2 cup shredded mozzarella cheese For topping.
- 4 large flour tortillas
- 1 cup lettuce, shredded
- 1/2 cup tomatoes, diced
- 1/4 cup cilantro, chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C) for baking the chicken.
- Drizzle olive oil over the chicken breasts and rub it evenly.
- Sprinkle garlic powder, onion powder, paprika, ground cumin, salt, and black pepper on the chicken.
- Massage the seasoning into the chicken.
- Place the seasoned chicken on a baking sheet lined with parchment paper or foil.
- Bake the chicken for 20-25 minutes until the internal temperature reaches 165°F (74°C).
Ingredient Preparation
- While the chicken bakes, slice the avocados in half and scoop the flesh into a bowl.
- Mash the avocados with a fork, leaving some small chunks.
- Stir in lime juice to prevent browning.
- In another bowl, mix ranch dressing and sour cream together until smooth.
Assembly
- Once the chicken is done, let it rest for a few minutes and then shred it into bite-sized pieces.
- Warm the tortillas in the microwave or on a skillet.
- Spread the ranch-sour cream mixture onto each tortilla.
- Layer shredded chicken, mashed avocado, shredded cheese, lettuce, tomatoes, and cilantro on each tortilla.
- Fold in the sides and roll the tortilla tightly to form a burrito.
- Optionally, crisp the burrito seam-side down on a skillet.
- Serve warm with extra ranch dressing on the side.
Notes
For best flavor, season the chicken well. Let it rest before shredding to retain juiciness. Customize ingredients and add jalapeños for heat if desired. Consider using whole wheat or corn tortillas.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 28gFat: 24gSaturated Fat: 8gSodium: 800mgFiber: 7gSugar: 3g
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