CHICKEN AND AVOCADO RANCH BURRITOS #VEGAN #AVOCADO
These meet up with only 15 min prep! You can likewise make this early and prepare directly before serving. SO EASY!
Living in Los Angeles throughout the previous 16 years, it's nothing unexpected that I cherish a decent burrito. Furthermore, when I state a decent burrito, I mean one of those burritos from a road seller – the ones where they heap on the cheddar, the sharp cream and the avocado.
So that is actually what we have here – with some restraint. But we should heap on the avocado and Ranch dressing while we're grinding away. You generally need a decent measurement of Ranch dressing in a burrito, isn't that so?
Also, since it's Memorial Day and all, thumbs up and serve this up with a pitcher of margaritas.
INGREDIENTS
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks*
1 (1.25-ounce) package taco seasoning
1 tablespoon olive oil
4 burrito-size flour tortillas, 10 inches each
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
DIRECTIONS
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.
Heat tortillas according to package instructions.
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.
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.*
Serve immediately.
NOTES
*Boneless, skinless chicken breasts can be substituted.
*This can also be baked at 375 degrees F until heated through, about 15-18 minutes.
For more detail: https://bit.ly/2CKCFJS
