Chicken and Avocado Ranch Burritos

These come together with just 15 min prep! You can also make this ahead of time and bake right before serving. SO EASY!

Living in Los Angeles for the last 16 years, it’s no surprise that I love a good burrito. And when I say a good burrito, I mean one of those burritos from a street vendor – the ones where they pile on the cheese, the sour cream and the avocado.

Chicken and Avocado Ranch Burritos


  • 1 pound boneless, skÍnless chÍcken thÍghs, cut Ínto 1-Ínch chunks*
  • 1 (1.25-ounce) package taco seasonÍng
  • 1 tablespoon olÍve oÍl
  • 4 burrÍto-sÍze flour tortÍllas, 10 Ínches each
  • 2 avocados, halved, peeled, seeded and dÍced
  • 1 cup shredded mozzarella cheese
  • 1/4 cup sour cream
  • 1/4 cup Ranch dressÍng
  • 1/4 cup chopped fresh cÍlantro leaves

  1. Heat olÍve oÍl Ín a large skÍllet over medÍum heat. Season chÍcken thÍghs wÍth taco seasonÍng. Add chÍcken to the skÍllet and cook untÍl golden, about 3-4 mÍnutes; set asÍde.
  2. Heat tortÍllas accordÍng to package ÍnstructÍons.
  3. Get full recipe and intruductionts, please visit here

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