Chicken Avocado Ranch Burritos
These quick Chicken Avocado Ranch Burritos come together in about 30 minutes and are perfect for weeknight dinners or make-ahead meals. Seasoned chicken, creamy avocado, melty mozzarella and tangy ranch are wrapped in large flour tortillas for an easy, satisfying handheld meal.
Equipment
- Cast iron grill pan
Ingredients
- 1 pound boneless, skinless chicken thighs cut into 1-inch chunks
- 1 (1.25-ounce) package taco seasoning
- 1 tablespoon olive oil
- 4 10-inch burrito-size flour tortillas
- 2 avocados halved, peeled, seeded and diced
- 1 cup shredded mozzarella cheese
- 1/4 cup sour cream
- 1/4 cup Ranch dressing
- 1/4 cup chopped fresh cilantro leaves
Instructions
- Gather all ingredients and have tortillas warmed according to package directions when ready to assemble.
- Heat the olive oil in a cast-iron grill pan over medium heat. Toss the chicken pieces with the taco seasoning, add them to the pan, and cook until browned and cooked through, about 3 to 4 minutes. Transfer the chicken to a plate and set aside.
- Warm the burrito-sized tortillas following the package instructions so they are pliable for rolling.
- Assemble the burritos one at a time: place a portion of cooked chicken in the center of each tortilla, then top with diced avocado, shredded mozzarella, a spoonful of sour cream, a drizzle of Ranch dressing, and chopped cilantro.
- Fold the bottom edge of the tortilla tightly over the filling, tuck the sides in, and roll up to enclose the filling completely. Repeat with remaining tortillas.
- Reheat the cast-iron grill pan over medium-high heat. Place the burritos seam-side down in the pan and press gently with a spatula. Cook about 3 to 4 minutes per side, turning once, until each side is golden and the cheese inside has melted.
- Serve the burritos immediately. To make ahead, assemble burritos, wrap and refrigerate; when ready to serve, bake in a preheated 375°F (190°C) oven until heated through and cheese is melted, about 15–20 minutes.